Ingredients
C hicken Fajitas
Marinade 2 garlic cloves, peeled 1 chipotle in adobo ¼ cup orange juice 1 lime, juiced 1 tbsp. extra virgin olive oil ½ tsp. cumin ½ tsp. coarse kosher salt
1-lb. chicken breast 2 bell peppers, desired colors 1 small onion 2 tbsp. extra virgin olive oil Tortillas and avocado for serving
Directions 1. Slice chicken into thin ¼" strips. 2. Place garlic and chipotles in SuperSonic Chopper Compact, cover and pull cord until finely chopped. Add to Quick Shake Container. 3. Add remaining marinade ingredients in Quick Shake. Seal and shake until combined. Pour over chicken and refrigerate 4 hours or overnight. 5. Thinly slice peppers and onions into long strips. 6. Heat 1 tbsp. olive oil in Universal 9½” Nonstick Frypan over medium high heat. Add peppers until just slightly soft and beginning to brown. Remove from pan and set aside for serving. 7. Add remaining olive oil to pan and add onions, cook until brown and softened. Remove from pan and set aside for serving. 8. Add ½ of the chicken strips to hot griddle and sauté until opaque all the way through, about 5–6 minutes. Repeat with remaining chicken. 9. Serve with tortillas and desired toppings. 15
