Brandon loves fajitas. He always has, me…well, it’s been a struggle, but I’m getting there. This sounds odd, butÂ I’ve never been a big fan of crunchy, undercooked onions and I detest the bitterness in green bell peppers. So, by incorporating a mix of one green and one red bell pepper and roasting the living day lights out of Â the onion & and the peppers, the caramelization adds sweetness, and takes care of any possibility of undercooked crunchiness.
- 1 1/2 lbs chicken breasts
- 1 large red onion
- 2 large bell peppers
- Lime wedges, avocado & any other Mexican accoutrements
- 3 T olive oil
- 1 T chili powder
- 1 T S.O.C. (sweetener of choice, we used brown sugar)
- 1/2 t ginger
- 1/2 t cinnamon
- 1/2 t garlic powder
Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in a zip-top bag. Why prick? Well, it’s not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.
Combine all the marinade ingredients in the zip-top bag, then shake-n-smush, to cover all the chicken pieces.
Let marinate in the fridge for at least 30 minutes and up to a day.
Slice the onions and peppers into strips and place onto a baking sheet. Drizzle with a bit of oil and some s&p over the top. Use your hands to toss and combine. Roast in the oven until the onions have caramelized, about 20 minutes at 400ÂºF.
While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through–about 7 minutes total–depends on the thickness of the breast.
Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins’ you like.