Serving size: 6
Preparation time: 30 min
Total time: 50 min
Tanmia Breast Filet
FOR THE MARINADE
FOR THE FAJITAS
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.