Easy Chicken Fajitas
- 1/4 cup lime juice
- 1/4 cup plus 2 tablespoons canola oil, divided
- 2 cloves garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 pound boneless, skinless chicken breasts, butterflied
- 1 teaspoon fine sea salt, divided
- 2 yellow onions, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Arrange an oven rack about 6 inches from the broiler; preheat the broiler. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions, peppers and remaining 1/2 teaspoon salt and cook, stirring occasionally, until onions are soft and golden brown, about 15 minutes. Meanwhile, remove chicken from its marinade and transfer to a foil-lined baking sheet; discard leftover marinade. Broil chicken, flipping once, until just cooked through, about 5 minutes per side. Alternatively, prepare a grill for medium-high heat cooking and grill chicken until just cooked through, about 5 minutes per side. Transfer to a cutting board, set aside to rest for 5 minutes, then slice thinly.
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