Chipotle Chicken Fajitas

For the chicken:
 

1 clove garlic, minced
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce (from the jar or can the peppers came in)
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper
2 boneless, skinless chicken breasts


For the fajitas:


3 teaspoons olive oil
1 small green bell pepper, sliced into thin strips
1 small red bell pepper, sliced into thin strips
1 small onion, sliced thin
Salt and pepper
Flour tortillas
Cilantro, for serving
Lime, for serving

First, marinate the chicken. Combine the garlic, chipotle pepper, adobo sauce, lime juice, cumin, salt, and pepper in a bowl and stir to combine. Put the chicken breasts in a shallow dish or pie plate, pour the marinade over, and allow to sit for about an hour at room temperature. Flip them once or twice to make sure all surfaces of the chicken are well-coated with the marinade.
While the chicken is marinating, cook the peppers and onions. To cook the peppers and onions, heat 3 teaspoons of olive oil over medium-high heat in a skillet. Add the peppers and onions along with salt and pepper. Cook until the peppers and onions are as soft as you'd like and a bit charred on the edges, 8 to 10 minutes total. Remove from heat and set aside.


Once the chicken has marinated, heat a grill pan over high heat and brush with vegetable oil. Turn on a kitchen fan or open a window in case the chicken gets smoky as it cooks. Lay the chicken breasts in the pan and pour the marinade over top. Cook the chicken for about 5-8 minutes on each side until cooked through. Thinner chicken breasts will cook more quickly than thick ones. Let the cooked chicken breasts rest on a cutting board tented in foil for 5 minutes. Slice into thick strips.


To assemble the fajitas, top with chicken, peppers, onions, a squeeze of lime, and a sprinkle of cilantro leaves. Leftovers will keep refrigerated for up to a week.