It's my full, complete intention to do a week of dinners this week. In part, due to me baking so much I realize people need dinner ideas... people cannot live on cupcakes alone. And due to the other fact that I lose recipes and can't find them ever again.
I'm sure you have no idea what I'm talking about, right? Right.
2 lbs boneless, skinless chicken breast
canola oil (about 3 tablespoons)
1 teaspoon chili powder*
2 teaspoons garlic powder* (divided)
salt and pepper
3 colorful bell peppers, cut into slices
1 sweet yellow or red onion, cut into slices
6 inch corn tortillas
anything else you deem necessary for fajita fixin's
Preheat boiler, place a rack in the highest position. Cover at least two cookie sheets with foil.
Cut the chicken breast - carefully, cut tenderloins off breasts and then cut breasts in half width-wise (tricky, I know). Place chicken on foil lined cookie sheets, drizzle them with 1-2 tablespoons of oil and season with chili powder, 1 teaspoon of garlic powder, salt and pepper. With clean hands, rub everything all over the chicken, place chicken in a single layer and place under the broiler. Broil 6 to 8 minutes.
(For those with a more sensitive palate, rub chicken with salt and pepper and call it good. My boys aren't too fond of "that spicy stuff" that "burns" their tongues.)
While chicken is cooking, place sliced peppers and onions on another foil lined cookie sheet. Drizzle with one tablespoon oil, 1 teaspoon garlic powder, salt and pepper. Rub all over veggies and try to place in a single layer.
When the chicken comes out of the broiler (on my case, top of my oven), put veggies under the broiler and cook 7 to 9 minutes, stirring the veggies every 3 minutes.
Let the chicken rest for a few minutes and then cut into strips.
Place a dampened paper towel on a microwavable plate, layer corn tortillas and another damped paper towel. Microwave on high for one minute to make tortillas soft.
When the veggies come out of the oven and the chicken is sliced and the tortillas are warm, eat up! And enjoy!
*Always, always, always make sure your spices are gluten-free. I purchase mine from Penzey's who lists the gluten if it's included. For other spice manufacturers, check out their website.