Chicken Fajitas

Chicken Fajitas

Kelley Gondring

Serves 6.

Marinade
In a small bowl, combine:
1/3 cup olive oil
1/4 cup lime juice
1/8 teaspoon cayenne pepper
3/4 teaspoon cumin
3/4 teaspoon chili powder
1 teaspoon oregano
4 garlic cloves, minced
salt + pepper to taste

In a large skillet, heat:
1-2 tablespoons olive oil

Once oil is hot, add:
3/4 red bell pepper, deseeded and sliced
3/4 green bell pepper, deseeded and sliced
12-15 cremini mushrooms, sliced
1 medium white onion, peeled and sliced
1 package chicken breasts, trimmed and cut into bite sized slices
Cook one minute over medium heat. Add marinade. Cover and let cook 10-12 minutes or until chicken is no longer pink. Stir occasionally. Remove lid and cook 1-2 minutes more to allow some of the liquid evaporate.

While the fajitas are cooking, cut into thin slices:
1 avocado
Place on small plate.

Drizzle avocado with:
1 tablespoon lime juice

Sprinkle with:
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

16 corn tortillas, warmed

Serve with fresh guacamole, salsa, grated cheese, and sour cream. Garnish with the sliced avocado and lime wedges.

Eat up!