13-Minute Meals: Chicken fajitas


Recipe by Chef Suzanne 

4 boneless skinless chicken breasts sliced thin

1/4 vegetable oil

3 tablespoons lime juice

1 garlic glove minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 onion sliced thin

1 pepper sliced thin

1/2 cup chopped cilantro

1 cup diced tomatoes for topping

1/2 cup sour cream for topping

1 cup cheese for topping

In a Ziploc bag place sliced chicken, 2 tablespoons vegetable oil, lime juice, garlic glove, garlic powder and onion powder. Let marinate in refrigerator for 10 minutes.  Chop vegetables.  Remove chicken from bag and place in hot skillet and cook for approximately 5 minutes or until done.  Remove from pan and add remaining vegetable oil  sliced vegetables, and cilantro. Saute for approximately 4 minutes.  Combine with chicken and place in warm flour tortilla.  Top with sour cream, tomatoes and cheese if desired.