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chicken-and-bell-pepper-fajitas-1522.json
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{
"directions": [
"Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.",
"Preheat oven to 350\u00b0F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.",
"Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and saut\u00e9 3 minutes. Add bell peppers and saut\u00e9 until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet.",
"Heat 1 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and saut\u00e9 until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately."
],
"ingredients": [
"4 skinless boneless chicken breast halves",
"5 tablespoons vegetable oil",
"1/4 cup fresh lime juice",
"1 tablespoon minced garlic",
"1/2 teaspoon salt",
"1/4 teaspoon ground pepper",
"8 6-inch diameter flour tortillas",
"1 large red onion, sliced",
"1 large red bell pepper, cut into 3/4-inch-wide strips",
"1 large yellow or green bell pepper, cut into 3/4-inch-wide strips",
"Sour Cream"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Chicken",
"Onion",
"Pepper",
"Marinate",
"Saut\u00e9"
],
"title": "Chicken and Bell Pepper Fajitas",
"url": "http://www.epicurious.com/recipes/food/views/chicken-and-bell-pepper-fajitas-1522"
}