Chicken fajitas cooked on a griddle
The griddle has the advantage of saving us time in the kitchen on weeknights and weekends alike. In this recipe, we use it to roast vegetables and seasoned chicken in the oven and to present the meal in the center of the table.
Ingredients · Servings 4 s
- 1 large red onion, cut into thin wedges
- 2 bell peppers of various colors, deseeded and cut into strips
- 30 ml (2 tbsp) of vegetable oil
- 675 g (1 1/2 lb) of a mixture of boneless, skinless chicken thighs and half breasts, cut into strips (see note)
- 15 ml (1 tbsp) chili seasoning
- 8 medium tortillas
- 1 lime, cut into quarters
- 10 g (1/4 cup) of coriander leaves
- 200 g (2 cups) of grated mild orange cheddar cheese
- Salsa, homemade or store-bought, to taste
- Guacamole, homemade or store-bought, to taste
- Sour cream, to taste
Method · 45 min
- Place the rack in the center of the oven. Preheat the oven to 220°C (425°F).
- On a non-stick baking sheet, mix the onion and peppers with 15 ml (1 tbsp) of the oil.
- In a bowl, combine the chicken, chili seasoning, and remaining oil. Spread over the vegetables. Season with salt and pepper. Bake for 20 minutes, or until the chicken is cooked through, stirring halfway through.
- Meanwhile, wrap the tortillas in aluminum foil. Place them on the oven rack during the last 5 minutes of the chicken's cooking time.
- Once out of the oven, scatter the lime wedges and cilantro over the chicken and vegetables. Place the baking sheet in the center of the table with the tortillas, cheese, salsa, guacamole, and sour cream. Let everyone assemble their fajitas.
Published in the book À la plaque.
- Nut-free
- Egg-free
