Serving size: 6
Preparation time: 30 min
Total time: 50 min

Ingredients

Tanmia Breast Filet

FOR THE MARINADE 

• 1/2 cup extra-virgin olive oil
• 1/4 cup lime juice
• 2 tsp. cumin
• 1/2 tsp. red pepper flakes
• 4 boneless, skinless chicken breast
• Salt
• Freshly ground black pepper

FOR THE FAJITAS

• 1 tbsp. extra-virgin olive oil
• 3 bell peppers, thinly sliced
• 1 large onion, thinly sliced
•  Tortillas
• Guacamole
• Sour cream

Cooking instructions

In a large bowl, whisk together olive oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper then add to bowl and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours.

In a medium skillet, over medium heat, heat olive oil. Add chicken and cook until golden and cooked through, 8 minutes per side. Remove from skillet and let rest. 

Add bell peppers and onion to skillet. Saute until softened, 7 minutes. Slice chicken into strips and add back to skillet. Toss to combine.  Serve fajitas on tortillas with guacamole and sour cream.

 

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