Chicken Fajitas

Ingredients

Chicken
1-1/2 pounds skinless, boneless chicken breasts

1 tablespoon olive oil

Dry Rub

1-1/2 teaspoon salt

1-1/4 teaspoon ancho chili powder

1 teaspoon onion powder

3/4 teaspoon black pepper

3/4 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon garlic salt

1/2 teaspoon Mexican oregano

1/4 teaspoon smoked paprika

Vegetables

2 tablespoons extra virgin olive oil

1 large onion, sliced lengthwise into 1/4-inch strips (or 12 spring onions, cebollitas de Cambray)

2 bell peppers, red and green, sliced into 1/4-inch strips

2 large garlic cloves, minced

1/8 teaspoon Maggie sauce, or more to taste

Salt and pepper, to taste

To Serve
8 to 12 flour or corn tortillas
Pico de Gallo Salsa
Sliced avocado
Mexican Sour cream

Directions 

Prepare the Chicken. 

Halve the chicken breasts horizontally to achieve uniform thickness (around 1/2-inch to 3/4-inch.

Combine the dry rub ingredients and set aside 1/2 teaspoon to add to the veggies. Sprinkle remaining dry rub over both sides of the chicken. Let stand in the fridge for 30 minutes to 8 hours.

Sauté the Vegetables. 

While the chicken marinades, place a skillet on medium-high heat and add a tablespoon of olive oil. Add onions and some salt and cook, stirring occasionally, until caramelized. Add the peppers and cook until cooked but crunchy. Add the minced garlic, 1/2 teaspoon dry rub, and cook for about 30 seconds or until fragrant. Add Maggie sauce and stir. Set aside. 

Bake the Chicken. 

Preheat the oven to 400 degrees Fahrenheit. 

Place the chicken in a baking tray lined with aluminum foil and lightly greased with olive oil. Lightly baste the chicken with olive oil. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees. Losely cover with aluminum foil and set aside to rest. 

Heat Tortillas. 

While the chicken rests, set a skillet on medium-high heat. Place tortillas on the skillet and turn them to heat them evenly. Keep the tortillas warm in a tortilla warmer or wrap them in aluminum foil. 

Cut Chicken. 

Slice the chicken across the grain into strips (fajitas). 

Serve. 

Serve at once with the sauteed peppers and onions, warm tortillas, and sides of pico de gallo salsa, guacamole or avocado slices, lime slices and Mexican crema.

Notes 
Inspiration
Inspiration 2