Chicken Fajitas

Juicy chicken breast and lots of veggies, a quick, easy meal that everyone will love.

Materials

• 2kg boneless and skinless chicken breast, cut into 2cm strips

• 1 can crushed pineapple

• ½ teaspoon lime zest

• ¼ cup fresh lime juice (from 2 limes)

• 3 cloves of garlic, finely chopped

• 3 tablespoons of apple cider vinegar

• 1 teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon of salt

• ½ jalapeño, seeded and chopped (optional if you like it hot)

• 2 tablespoons Worcestershire sauce

• 2 tablespoons fresh coriander leaves

• 1 small red onion, thinly sliced

• 4 tablespoons of vegetable oil

• 1 green pepper, thinly sliced

• 1 red pepper, thinly sliced

• 1 yellow pepper, thinly sliced

• 12 corn or flour tortillas, preheated (optional)

Step by step process

1. In a medium bowl, combine the pineapple, lime zest, lime juice, garlic, vinegar, chili powder, cumin, salt, jalapeño, Worcestershire, cilantro, and ¼ of the sliced ​​onion.
2. Add the chicken and marinate for 30 minutes at room temperature or up to 4 hours covered in the refrigerator.
3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, working in batches, add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 15 minutes.
4. Add the remaining 2 tablespoons of oil to the pan and increase the heat to high. Once the oil is smoking, add the peppers and remaining onion until browned and softened, about 5 minutes.
5. Return the chicken to the pan and toss to combine with the red, green and yellow peppers and onions.
6. Serve filling inside tortillas with lime wedges, cilantro and avocado if desired.

Good appetite!