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Chicken and Bell Pepper Fajitas
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Healthy, flavorful and easy to make!
|4 chicken breast, boneless, skinless|
|5 tablespoon vegetable oil|
|1/4 cup fresh lime juice|
|1 tablespoon minced garlic|
|1/2 teaspoon salt|
|1/4 teaspoon ground pepper|
|8 flour tortillas|
|1 red onion, sliced|
|1 red bell pepper, cut into wide strips|
|1 green bell pepper, cut into wide strips|
- 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° F. 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 saute 3 minutes. Add bell peppers and saute 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 and discard. Add chicken to skillet and cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve with tortillas.
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