Fast Fajitas

I love fajitas, but when cooked in a skillet, the peppers can become slimy and slug-like. I likee this method because it uses a minimal amount of vegetable oil, and you broil the chicken then vegetables in the oven. The chicken is cooked but not dry, and the veggies are done to perfection. I know that cooking with onions is an abomination, but I did. Chris likes them in his fajitas, and I like him, so he got a couple onion slices. Maya, Adam and I refrained.
Recipe from Everyday Food.

Fast Chicken Fajitas

4 chicken breasts, fileted in half
2 Tbsps vegetable oil
1 tsp. chili powder
salt and pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
3 garlic cloves, minced
8 flour tortillas
1/2 cup sour cream
lime wedges

Heat broiler, with rack 4 inches from heat. Arrange chicken on rimmed baking sheet lined with foil. Rub with 1 Tbsp oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is cooked through, about 7 minutes. Remove from oven and set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining Tbsp oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6-8 minutes.
Thinly slice chicken. Stack and wrap tortillas in a damp paper towel; microwave for 1 minute. Transfer chicken and pepper mixture to platter, and serve with tortillas, sour cream, and lime wedges.



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