Chicken Fajitas

I prepared this Mexican style lunch last week. These chicken strips and chunky vegetable is all cook in a hot pan. Once cooked, serve it with warm tortillas, spicy salsa, guacamole, grated cheese, and pickle green chilies.

Ingredients:

3 pieces chicken breast - cut into 1/2-inch strips
1 red pepper—cored, seeded and cut into thin strips
1 yellow pepper – cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tsp chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tsp cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
2 tbsp of lime juice


For Serving :

Lime wedges
8 flour tortillas, warmed in the microwave
Shredded cheese
Salsa
Guacamole
Pickle green chilies

1. In a large mixing bowl combine the chili powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion. Toss well and let it marinate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Put in the marinated ingredients and cook it over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a plate and serve with the warmed tortillas.