Fajita Spiced Chicken with Onion, Peppers and Spinach
Marinade based on a recipe by Tyler Florence
You’re going to marinate the chicken for either 3 hours or overnight so be prepared for that.
Ingredients
1 ½ lbs boneless, skinless chicken breast – cut in thin strips
Marinade
1 large orange, juiced
2 limes, juiced, divided
1/2 teaspoon sea salt
1 – 2 chipotle chile in adobo sauce, minced – Want it mild – use 1 chipotle. Want it hot? Use 2
¼ cup Frontier Herbs fajita spice mix
4 cloves garlic, minced
Vegetables and seasoning for veggies
2 tablespoons olive oil
1 large onion, sliced half moon
1 bell pepper, any color, slice into ¼” wide strips
¼ pound baby spinach
2 tablespoons Frontier Herbs fajita spice mix
sea salt to taste
3 tablespoons roughly chopped fresh cilantro or parsley leaves
Prepare marinade and marinate chicken
Marinate the chicken strips for a minimum of 3 hours or up to overnight.
Put the chicken strips into a non-reactive bowl.
Mix the ingredients for the marinade:
Juice of 1 large orange, juice of 2 limes, ½ teaspoon of sea salt, 1 – 2 minced chipotle in adobo, and the garlic.
Pour marinade over the chicken, turning the chicken in the marinade to make sure it’s well covered.
Tightly cover the bowl and put in the fridge for a minimum of 3 hours up to overnight.
Sear the Chicken
Heat the olive oil in a large sauté pan – 10” – 12”. Oil should simmer but not smoke.
Quickly pan sear the chicken strips in batches for 2 -3 minutes on each side until the chicken turns whitish.
The chicken should be cooked thorough but still be tender and juicy.
Remove to another bowl and repeat. Set aside while you sauté the veggies.
Sauté the vegetables
If needed, add olive oil to the sauté pan and sauté the onion, adding a pinch or two of sea salt to help the onions sweat.
Cook the onion until it is translucent and almost caramelized – about 15 – 20 minutes.
If you would like to caramelize it cook the onion longer and brown it.
If the onions begin to stick and burn rather than brown, add a little water to the pan.
Next add the peppers and 2 tablespoons fajita spice. Cook until tender.
Add the spinach and cook, stirring regularly, until the spinach just wilts.
Return the chicken to the pan to quickly heat it, but don’t overcook it.
Season to taste with sea salt if needed.
Garnish with either chopped fresh cilantro or parsley.
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