what kate ate

what you’ll need

for the marinade

• 1.5 lbs chicken breast, cut into long 1-in wide strips
• 2 tbsp lime juice
• 1 tbsp low sodium soy sauce
• 2 tbsp cumin
• 1.5 tsp salt
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/3 cup chopped cilantro
• 4 garlic cloves, minced

for assembling the fajitas

• 2 tbsp olive oil for searing
• 1 red/ orange/ yellow bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 6 flour tortillas
• any other toppings you might desire:
  • cheese (i’m exercising my restraint so i don’t blow up my house)
  • more cilantro
  • sour cream or greek yogurt
  • guac

instructions

making the chicken marinade

1. Add all marinade ingredients to a medium bowl and mix well to combine.
2. Add chicken to the bowl with the mariande, or add the chicken and the marinade to a ziploc/ tupperware and ensure chicken is evenly covered. Let marinate for at least 30 mins, and up to 24 hours.

cooking the chicken & veggies

1. Heat a large skillet (cast-iron worked really well at the fire, but a normal pan will work just as well) over medium high heat.
2. Add the 2 tbsp olive oil to the pan.
3. Dump (or gently, with tongs i guess) the chicken into the pan, doing your best to not overcrowd or get too much excess marinade in the pan.
   • if you have to do separate rounds of cooking for the chicken to all touch the bottom of the pan, that’s fine! but the whole not-overcrowding bit is important for the sear so do what you have to
   • save any remaining marinade to put on the veggies!
4. Cook for about 2 minutes, then flip the chicken and cook for 2 more minutes.
5. Remove the chicken and cover to keep warm while you hit the veggies.
6. Add 2 more tbsp olive oil to the pan and dump the bell pepper and onion slices into the skillet.
7. Cook for 2-3 minutes, then add the chicken back into the pan so they can all make fwiends in there
8. Serve in warm tortillas with whatever toppings your heart desires 🙂

macros (estimate) & notes