Chicken Fajita Marinade

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

4 tbsp. extra-virgin olive oil or canola oil, divided

2 cloves garlic, grated or minced

1 tbsp. lime zest, plus 2 tbsp. lime juice

1 1/2 tsp. ground cumin, divided

1 tsp. chili powder

1/2 tsp. red pepper flakes

Kosher salt

2 lb. boneless skinless chicken breasts (4 breasts)

6 multi-colored bell peppers, halved, seeds and ribs removed

2 large red onions, sliced horizontally ½” thick, rings kept intact

12 (8") flour tortillas

Sour cream, for serving

Sliced avocado, for serving

Chopped cilantro, for serving

Hot sauce, for serving

Instructions

Make the marinade: In a large bowl, whisk together 2 tablespoons oil, garlic, lime zest and juice, 1 teaspoon cumin, chili powder, red pepper flakes, and 2 teaspoons salt.

Place a boneless, skinless chicken breast on a cutting board. While pressing chicken flat with the palm of your non-knife hand, slice horizontally through the center to create 2 even pieces. Repeat with remaining 3 breasts. Add the chicken to marinade and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours.

Preheat grill to medium high for 5 minutes and clean and grease the grates with oil. Place the peppers in a separate large bowl and drizzle with 1 tablespoon oil, remaining ½ teaspoon cumin, and 1 teaspoon salt. Toss to combine.

Place onions on a rimmed baking sheet, taking care to keep rings intact, and drizzle evenly with remaining 1 tablespoon oil and 1 teaspoon salt.

Remove the chicken from the marinade and place on the grill with the peppers and onions. Cook, turning the chicken once and removing when cooked through, 6 to 8 minutes. Transfer to a cutting board, cover, and continue cooking vegetables, turning the peppers often and the onions once, until tender and charred in spots, about 15 minutes total.

Wrap the tortillas in aluminum foil. Place on the still warm grill, close the lid and let warm through for 5 minutes.

Meanwhile, slice both the peppers and chicken into ½” to ¾” sized strips and combine on a platter with onions. Serve warm with the tortillas, sour cream, sliced avocado, and hot sauce.

Nutrition

• Calories: 663
• Lipides Totaux: 23 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 134 mg
• Sodium: 1104 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 10 g
• Protéines: 51 g