Lunch: Chipotle Chicken Fajitas

Ingredients

1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
1 chipotle en adobo, minced (about 1 tablespoon)
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 medium red onion, quartered and sliced crosswise 1/2-inch thick
3 medium cloves garlic, thinly sliced (about 2 tablespoons)
2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
1/2 cup low-sodium chicken broth or water
2 teaspoons roughly chopped fresh oregano
6 to 8 flour tortillas, warmed, for serving
Pico de Gallo salsa, optional for serving
Guacamole, optional for serving
Sour cream, optional for serving

Instructions

Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch. Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes. Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes. Serves: 4 (includes 8 tortillas and no additional options for serving); Calories: 366; Total Fat: 13 grams; Saturated Fat: 2. 5 grams; Protein: 28 grams; Total carbohydrates: 34 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 94 milligrams; Sodium: 1494 milligrams

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