Chicken Fajitas - Kid Approved
A wonderful chicken fajita recipe that has great flavor, but not enough heat to upset the little ones!
Equipment
- 2 Sheet Pans
- 1 Mixing Bowl
- 1 Frying Pan
Ingredients
Marinade
- 1/2 Cup Olive Oil
- 1/2 Cup Red Wine Vinegar
- 2 tsp Basil
- 2 tsp Sugar
- 2 tsp Chili Powder
- 1 1/2 tsp Garlic Powder
- 2 tsp Salt
- 1 tsp Pepper
Additional
- 4 Whole Chicken Breasts
- 1 Whole Onion
- 1 - 2 Bell Peppers (various colors)
- 1 Poblano Pepper
- 10+ Yellow Corn Tortillas
Instructions
- Combine all ingredients for marinade and stir together
- Slice chicken into 1/2" thick strips and add to marinade, allow to marinate for at least 1 hour.
- Place chicken onto baking sheets (I prefer to foil line the sheets), retaining extra marinade
- Add onion, bell peppers and poblano (choose your favorite veggies for roasting) and add these into the remaining marinade and stir to coat.
- Set your oven to Broil and allow it to heat up for about 5 - 10 minutes. Start placing baking sheets of chicken one at a time directly under the broiler to cook for approximately 10 minutes or until the edges start to turn golden. Once chicken has completed cooking, remove and place on a plate to rest. Place marinated vegetables onto a sheet pan under the broiler and broil for 10 - 15 minutes, or until a slight char has formed.
- While the chicken and vegetables are broiling, heat oil covering the bottom of a small frying pan. Fry the yellow corn tortillas one at a time in the oil, about 10 - 15 seconds per side on medium low heat. The center should start to form small bubbles before flipping, and the edge should have a very slight golden color.
- Remove the tortilla and place on a plate with paper towel, folding it into the form of a taco to cool.
- Once tortillas, chicken and vegetables are done cooking, you can assemble your fajitas with your desired toppings.