So this past week has been a nightmare for me and my hubby. We moved last weekend into a new place, with the help of many of our friends - a big thank you there. What we soon discovered however was that the previous tenants had turned off the furnace, resulting in the drainage pipes freezing. What did this equal: 5 days without the ability to use any of our sinks, toilets, or bathtubs! Thankfully the temperature has finally risen slightly and our pipes thawed out. What a dream to be able to use the toilet and shower in your own house! While that has nothing to do with these fajitas, it has everything to do with what has been consuming my mind lately. I actually made these fajitas prior to moving when I could wash my hands over the sink rather than into a bucket. So hooray for plumbing!
Okay, down to business. I LOVE fajitas! They are truly one of my favorite foods (I think). They are quick and reasonably healthy, assuming you don't douse them with sour cream, and most people like them, because you get to assemble them yourself. Normally when I make fajitas I cook all the ingredients in a skillet on the stove top, however I was quite delighted at the enhanced, almost smoky flavor of cooking everything in the broiler. And of course the addition of fresh cilantro and lime juice makes them absolutely delcious; an easy weekday or fun weekend dinner.
Fast Chicken Fajitas
Recipe adapted from Martha Stewart
Pictures by Caroline
2 boneless, skinless chicken breasts
2 tablespoons olive oil1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.*
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
*Note: Another option, which will keep the chicken and veggies warm until ready to serve, is to broil the chicken and veggies at the same time. However, you will need to keep them on separate sheets to avoid contaminating the veggies with raw chicken juices.