Chicken Fajitas with Guacamole and Pico de Gallo

Serving Size: 10

These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Add rice and beans for a complete meal.

Recipe by:

Cook Times

Active Prep35

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time1

Recipe Serving Size10

Cooking Tools Required

12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

Ingredients

For the marinade:

1/3 cup extra virgin olive oil
1 each lime zested
1/4 cup lime juice freshly squeezed
5 tablespoon fresh cilantro chopped
2 teaspoon fresh oregano
3 clove garlic crushed
1 tablespoon honey
1 teaspoon crushed red pepper adjust to your preference of spice
1 teaspoon ground cumin
2 teaspoon Kosher salt
2.5 pound boneless skinless chicken breast

For the guacamole and pico de gallo:

1/2 each white onion small
1 each jalapeno pepper finely chopped
1/2 cup fresh cilantro chopped
2 each lime juiced
1 teaspoon extra virgin olive oil
1 teaspoon Kosher salt
2 each avocado ripe
4 each Roma tomato seeded and diced

For the fajitas:

5 ounce red bell pepper seeded and sliced into strips
5 ounce green bell pepper seeded and sliced into strips
5 ounce yellow bell pepper seeded and sliced into strips
1 pound onion sliced

Optional for serving:

20 each flour tortilla

Instructions

For Marinade

Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

For Guacamole and Pico de Gallo

In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork.
To finish the pico de gallo, add the tomatoes to the first bowl, mixing well. Adjust seasonings for both.
To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

For Skillet

Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

For Vegetables

Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

Assemble

To serve chicken, slice against the grain into thin strips. Serve with tortillas and fresh guacamole and pico de gallo.

Notes

Reheating Instructions

Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.

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