Chicken Fajitas - Minus the Tortillas - W30

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the chicken into thin strips. If you have the meat slightly frozen, the slicing will be much easier.
  • Place the chicken and veggies in a large bowl. Sprinkle the spices over all. Juice the lime into the bowl and then drizzle with the olive oil.
  • Time to get your hands dirty! Mix and mix and mix your veggie chicken glop until each and every piece is coated with the limey/oily/spice mixture. Yummy. Now go wash your gross raw-chicken hands.
  • Set aside for a few minutes. Turn your griddle onto high heat - this is so the chicken and veggies will sear, not simmer or poach. It may splatter and sizzle - so beware! Don't cook naked.
  • Unless you have a restaurant sized grill you'll have to cook your fajitas in 2 batches. That's OK. When dinner smells this good - they'll wait.
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