Ingredients
4 garlic cloves, pressed
2 tablespoons fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (each 6 ounces)
3 tablespoons vegetable oil
2 bell peppers (red, yellow, or both), ribs and seeds removed, sliced 1/2 inch thick
1 medium onion, halved and sliced 1/2 inch thick
Lettuce leaves
Cilantro sprigs
1/3 cup reduced-fat sour cream
1/3 cup prepared salsa
1 cup shredded Monterey Jack cheese
lime wedges
Preparation
In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.
Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.
Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.
