MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fajitas
Categories: Poultry, Chiies, Herbs, Citrus, Vegetables
Yield: 4 servings

6 tb Olive oil
1 Lime; zested, juiced
2 Chipotles in adobo; coarse
- chopped
2 ts Ground cumin
1 ts Smoked paprika
Salt & black pepper
1 1/2 lb Boned, skinned chicken; in
- 1/2" slices
3 Bell peppers; any
- color/combination
1 lg Red onion
8 Flour tortillas; more as
- needed

Set the oven @ 425-|F/218-|C.

In a medium bowl, stir together 4 tablespoons oil, the
lime zest and juice, chipotle chiles, cumin and paprika
with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add
the chicken, toss to coat and set aside to marinate
while you prepare the vegetables.

Cut bell peppers in half lengthwise, remove stem and
seeds and cut in 1/4" slices. Peel and halve the onion
and cut it in 1/4" slices. On a sheet pan, toss the bell
peppers and onion with the remaining 2 tablespoons oil,
1/2 teaspoon salt and 1/4 teaspoon pepper.

Gently shaking off excess marinade as you go, transfer
the chicken to a second sheet pan. Roast the chicken and
vegetables until the chicken is cooked through and the
peppers are soft, 15 to 20 minutes.

Once the chicken is out of the oven, move an oven rack
close to the broiler. Turn on the broiler and transfer
the sheet pan of vegetables to the rack. Broil until
charred to your liking, 2 to 5 minutes.

While the vegetables are broiling, place the tortillas
directly on a free oven rack until warm, about 1 minute,
flipping once halfway through. Wrap the tortillas in a
kitchen towel or foil to keep them warm.

Serve chicken and vegetables with tortillas and desired
toppings.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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