12 GROUNDCOVER NEWS FOOD Chicken fajitas KAYLIE KARSCH Groundcover contributor Ingriedients: ¼ cup lime juice ½ teaspoon crushed red pepper flakes ¼ cup (+1 tablespoons) neutral oil 2 teaspoons ground cumin 1 lb boneless chicken breast 2 large bell peppers 1 large yellow onion Tortillas Salt and pepper to taste Directions: In a large bowl, whisk together lime juice, red pepper flakes, ¼ of oil, and 1 teaspoon of cumin. Add salt and pepper seasoned chicken into bowl, cover and refrigerate for at least 30 minutes. While marinating, chop vegetables and remove bell pepper seeds. When the chicken is finished, add the DENISE SHEARER Groundcover vendor No. 485 MAY 3, 2024 remaining teaspoon of oil to a saucepan on medium heat, cooking until golden brown and fully cooked through, around 8 minutes per side). Remove from heat, let rest, then slice into strips. In the same saucepan, add bell peppers, onion, remaining cumin, and salt and pepper, sauteing until soft (around 7 minutes). Combine chicken and mix. Take off the heat and serve with tortillas.
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