CHICKEN FAJITAS FOR STRESS

GREEN PANTHER CHEF

PROVISIONS

2 Tbsp Sliced Red Onion 4 tablespoons Extra Virgin Olive Oil, divided 2 tablespoons lime juice 1-1/2 teaspoons kosher salt 1-1/2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon crushed red pepper flakes, optional 1 pound boneless skinless chicken breast, cut into thin strips 1/2 medium sweet red pepper, cut into thin strips 1/2 medium green pepper, cut into thin strips 1/2 cup chopped onion 4 flour tortillas or corn (warmed)

INSTRUCTIONS

In a medium bowl, combine 2 tablespoons of oil, lime juice, and seasonings; add the chicken. Coat completely then cover. Refrigerate for 1-4 hours.

In a large cast-iron over medium-high heat saute peppers and onions in remaining oil until charred and crisp. Remove and keep warm.

Remove & drain chicken and discard marinade. In the same skillet, cook chicken over mediumhigh heat for 3 mins on each side or until no longer pink.

Return pepper mixture to pan; heat through until sizzling. Remove from heat.

Serve over tortillas with rice and black beans.

If desired, serve with toppings. Cheese, crema, guacamole, Pico de Gallo, Salsa verde (optional)

@GREENPANTHERCHEF