I found this recipe here:
http://allrecipes.com/recipe/28053/cinnamon-and-lime-chicken-fajitas/print/
- Prep
- Cook
- Ready In
I made a few adjustments to this recipe. I took the 1Tbls. of cinnamon and mixed it with 1/2 tsp.chili powder, 1/2 tsp. cumin, 1/2 tsp. smoked paprika, 1/2 tsp. salt, pepper, and garlic powder. I squeezed lime juice over the chicken, then sprinkled the spice mix over both sides of chicken (pounded out). Pour oil (i used coconut) in pan and heat over high. sear seasoned chicken on both sides over high heat. Turn the heat down, cover and simmer for about 20 min (depending on how thick your chicken is). I placed potatoes and oil in a ziplock bag, poured in the oil, and added not more than a 1/2 tsp of each salt, pepper, chili powder, cumin and smoked paprika. They ended up tasting like restaurant "steak fries"! I cooked them at 400 for about 20min, and then broiled them for another 10-15. When the chicken was done I shredded it in the pan, touched it up with some season salt, a little more salt, about 1/2tbls of honey, and then transferred the chicken and juices to a plate; poured in the remaining oil. Salt and peppered, and sauteed the veggies over high heat. I got the compliment from my 7 year old, "Mom, this chicken is rockin awesome!" I have never heard her describe chicken that way, but it WAS good, and a new variation on your typical fajitas! We also added smashed avocados onto our tortillas. :) Here is the thoroughly copied recipe.
"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"
Ingredients
4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
1/4 cup canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas, warmed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas.
