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Pops of tender sweet corn are a fabulous addition to these classic chicken fajitas. If fresh corn is not available, feel free to use frozen corn instead. Slideshow:  More Chicken Breast Recipes 

Todd Porter and Diane Cu
August 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.

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  • Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and corn and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.

  • Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.

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