Chicken Fajitas
Ingredients
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½ teaspoon crushed garlic
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2 teaspoons diced jalapeño
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1 teaspoon chili powder
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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¼ teaspoon ground cinnamon
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1 teaspoon salt
Tools
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tongs
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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citrus juicer
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June Food Thermometer
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June Oven
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Preferences
Start the fajita seasoning
Combine the garlic and jalapeño in a large bowl.
½ teaspoon crushed garlic
2 teaspoons diced jalapeño
measuring spoons
large bowl
Add the spices
Add the chili powder, cumin, coriander, cinnamon and salt to the bowl.
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon salt
Add the liquids and whisk
Pour the oil in the bowl. Juice the lime halves directly into the bowl. Whisk to combine.
3 tablespoons canola oil
1 lime
citrus juicer
whisk
Add the vegetables
Toss the bell pepper and onion with the fajita seasoning. Mix until evenly coated.
¾ cup sliced bell pepper
1 cup sliced onion
spatula
measuring cups
Add the chicken
Add the chicken breasts to the bowl and mix to coat the chicken in the seasoning.
2 boneless, skinless chicken breasts
tongs
Place on the June Pan
With tongs, transfer the bell pepper and onion to the perimeter of the June Pan. Set the chicken in the middle of the June Pan so the onion and bell pepper surround the chicken on all sides.
June Pan
Insert the June Food Thermometer
Insert the June Food Thermometer into the center of the thickest chicken breast. Confirm "boneless & skinless" using the button below.
June Food Thermometer
Roast the chicken and vegetables
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the vegetables are tender and browned, about 24 minutes. June will notify you when the fajita filling is ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Slice the chicken
Remove the June Pan from the June Oven and transfer the chicken to a chopping board. Slice the chicken thinly across the grain and return the chicken strips to the pan. Stir to coat the chicken in the cooking juices.
chopping board
knife
Warm the tortillas
Using tongs or oven mitts, carefully place the tortillas in a single layer on the middle shelf of the June Oven, overlapping slightly if necessary. Confirm the number of tortillas using the button below. Toast the tortillas until they are hot, about 3 minutes. June will notify you when the tortillas are ready.
6 flour tortillas
Assemble and garnish
Using tongs or oven mitts, carefully remove the tortillas from the June Oven. Serve the chicken, onions and bell peppers with warm tortillas and garnishes.
⅓ cup grated cheddar cheese
1 cup avocado slices
⅓ cup salsa
¼ cup sour cream
lime wedges
