Chicken Fajitas
 
 
1/2 lb    chicken breasts, skinned  
  Oil for coating meat and vegetables  
  Salt and ground black pepper  
1 tsp    ground cumin  
1   medium clove garlic, minced  
1 Tbs    lime juice, plus additional for avocado  
2/3   avocado  
1/2   medium red onions (root end intact), peeled and halved lengthwise, each half then cut into 6 wedges  
1   medium red and/or green peppers, seeded and cut into 6 wedges  
4   large flour tortillas  
1/3 cup    reduced-fat sour cream  
 
1 Heat oven to lowest possible setting (usually 170 to 200) and heat a 12-inch cast-iron or heavy-bottomed non-stick skillet over medium-low heat.
2 Meanwhile, lightly pound chicken to an even thickness. Coat both sides of each piece with just enough oil to get the seasonings to stick. Sprinkle each side with salt, black pepper and a portion of cumin, rubbing the seasonings into the meat. Set aside.
3 Mix garlic and lime juice in a 8"x8" Pyrex disk; set near the stove.
4 Peel the avocado and mash with more lime juice and salt to make a chunky guacamole. Set aside.
5 A few minutes before cooking, increase heat to medium-high and turn on exhaust fan. Add chicken to the skillet. Cook until seared on first side, about 3 minutes. Turn and cook on other side until seared, 2-3 minutes longer. Transfer to the lime-garlic marinade; turn to completely coat with marinade. Place in warm oven while peppers and onions cook.
6 Add the peppers and onions to skillet; saute until crisp-tender, about 8 minutes.
7 Meanwhile, warm tortillas in a plastic bag in the microwave for about 30 seconds.
8 Slice the chicken thinly. Transfer it to a platter, along with the peppers and onions. Pour the lime marinade over the chicken.
9 Serve chicken along with the sour cream, mashed avocados and warm tortillas.
 
Servings: 2
 
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