I have a budding cookbook obsession. It’s true. I have slowly been collecting more and more cookbooks, asking for them as gifts, checking them out of the library (and inevitably accruing late fines, much to my husband’s dismay). That’s why it was a bad idea for me to join a new cookbook program from Cook’s Illustrated. I actually forgot I signed up for it, but from what I understand, Cook’s Illustrated sends me a cookbook to preview. If I like it, I pay for it and keep it. If I don’t, I send it back. In theory it sounds like a great idea. In actuality it’s not, because I can’t see myself ever sending back one of their cookbooks. It’s becoming an issue.
This 30 minute chicken fajita recipe comes from The Best One-Dish Suppers cookbook that was sent to me to preview. This was just one of the many meals I couldn’t wait to try, and I wasn’t disappointed. It truly only took 30 minutes, was full of flavor, and it was healthy! That’s a lot to expect from a one pot meal. We love Mexican food at our house and this was a great variation from our traditional tacos and quesadillas. It seems a little fancier, and we loved the taste of the lime and cilantro together – two of my favorite flavors in Mexican food! Next time you’re looking for a quick easy dinner that’s a step up from tacos, give these 30 minute chicken fajitas a try! Clearly I’ll be keeping this cookbook.
4 (5-6 oz) boneless, skinless chicken breats, trimmed and lightly pounded to a uniform thickness
Salt and Pepper
1/4 cup vegetable oil
2 red, yellow, or orange bell peppers, stemmed, seeded, and sliced thin
1 medium red onion, halved and sliced thin
1/2 cup water
11/2 tsp chili powder
12 (6-inch) flour tortillas
1/4 cup lime juice (about 2 limes)
2 Tbsp minced fresh cilantro leaves
2 tsp Worcestershire sauce
1/2 tsp brown sugar
Pat the chicken dry with paper towels and season with salt and pepper. Heat 2 Tbsp of oil in a 12-inch skillet over medium-high heat. Cook the chicken until well browned on the first side, 6-8 minutes. Flip the chicken, reduce heat to medium, and continue to cook until chicken is cooked through, 6-8 minutes longer. Transfer the chicken to a carving board, tent loosely with aluminum foil, and let rest.
Add the peppers, onion, water, chili powder, and 1/2 tsp salt to the fat left in the skillet. Cook over medium-high heat, scraping up the browned bits, until the onion is softened, 5-7 minutes. Transfer to a serving bowl and cover to keep warm.
Stack the tortillas on a plate and warm in the microwave for 1-2 minutes. Mix the remaining 2 Tbsp oil, lime juice, cilantro, Worcestershire, sugar and 1/4 tsp salt together in a large bowl. Slice the chicken into 1/4 inch thick pieces, toss with the lime juice mixture, and serve with the vegetables and warm tortillas.