Fast Fajitas

This is an Everyday Food recipe. I love fajitas, but when cooked in a skillet, the peppers can become slimy and slug-like. I love this method because it uses a minimal amount of vegetable oil, and you broil the chicken then vegetables in the oven, so the chicken is cooked but not dry, and the veggies are done to perfection.

Fast Chicken Fajitas
4 chicken breasts, fileted in half
2 Tbsps vegetable oil
1 tsp. chili powder
salt and pepper
3 bell peppers (ribs and seeds removed),
thinly sliced1 medium onion,
halved and thinly sliced
3 garlic cloves, minced
8 flour tortillas
1/2 cup sour cream
lime wedges

Heat broiler, with rack 4 inches from heat. Arrange chicken on rimmed baking sheet lined with foil. Rub with 1 Tbsp oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is cooked through, about 7 minutes. Remove from oven and set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining Tbsp oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6-8 minutes.
Thinly slice chicken. Stack and wrap tortillas in a damp paper towel; microwave for 1 minute. Transfer chicken and pepper mixture to platter, and serve with tortillas, sour cream, and lime wedges.


Katie, I think even you will be proud of this bargain. Please note that this is a 3 pound bucket of sour cream.