Chicken Fajitas

I've been noticing how many food related posts are popping up on here, but considering how much cooking I'm doing these days it only seems natural that there would be a whole lot of food talk going on. I made chicken fajitas this week to go with the crock pot black beans I had left over. I really loved this meal. It was easy, really flavorful, and so delicious. I usually don't make fajitas at home, not for any particular reason, it's just not something I think of making. That won't be the case anymore. I quickly googled a recipe while I was at the grocery store and came across this Basic Chicken Fajitas Recipe on CHOW.

We had it on warmed corn tortillas with a little guac, cheese, and salsa. Seriously yummy. All 4 of us were raving about them.

The recipe link is above but here is a quick reference if you need it.

Basic Chicken Fajitas by CHOW

1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive oil
1 pound boneless, skinless chicken breasts cut into 1/2 inch strips
Kosher salt
Freshly ground black pepper
1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
1 medium onion, halved and sliced into 1/2-inch pieces
8 (6-inch) tortillas (corn or flour)
Guacamole, salsa, and cheese, for serving (optional)

Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a  large zip lock bag and mix to combine. Add the chicken and toss to coat with the marinade. Set the chicken aside for at least 10 minutes, or in the refrigerate for up to 24 hours.

Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until browned on the bottom. Flip, season the second side with salt and pepper, and cook undisturbed until browned on the bottom and cooked through. 

Place the vegetables on the grill pan in a single layer. Drizzle with 1 tablespoon oil, season with salt and pepper. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving dish. 

Give them a try, I think you'll really enjoy them!