-
1
To prepare the marinade: 1.
-
2
Combine yogurt, salt, pepper, smoked paprika, cayenne, cinnamon, and cumin in a large zippered storage bag.
-
3
2.
-
4
Add the minced garlic and fresh lemon juice to the bag, before sealing the bag.
-
5
Shake and squish the contents of the bag until marinade is completely blended.
-
6
To prepare the chicken: 1.
-
7
Working with one chicken breast at a time, place the breast in between two sheets of plastic wrap set onto a cutting board.
-
8
2.
-
9
Pound the breast with the flat side of a meat mallet, until it is of an even 1/4 inch thickness.
-
10
(Start in the center and work outward.)
-
11
3.
-
12
Place the flattened chicken breast into the bag of marinade.
-
13
4.
-
14
Repeat the process with the remaining chicken breasts, until all have been flattened and are in the marinade.
-
15
5.
-
16
Seal the bag of marinade, being sure to get the majority of the air out of the bag.
-
17
6.
-
18
Toss to evenly coat all of the chicken breasts in the marinade.
-
19
7.
-
20
Lay the bag of chicken flat on a dinner plate, and refrigerate for 2-4 hours.
-
21
8.
-
22
When ready to cook, remove the chicken from the marinade.
-
23
Throw away any remaining marinade.
-
24
9.
-
25
Grill the chicken over medium heat for 12 minutes, or until cooked through, making sure to flip it a couple times.
-
26
Every grill cooks at a different rate, so watch your chicken!
-
27
(I grill one side for 2 minutes, and then flip the chicken and grill the second side of another 2 minutes.
-
28
Then I flip the chicken back to the first side and grill for 4 more minutes before flipping back to the second side, and grilling for another 4 minutes, or until done.)
-
29
10.
-
30
Once cooked, let chicken rest for 3 minutes on a cutting board.
-
31
11.
-
32
After resting, slice the chicken into 1/4 to 1/2 inch slices against the grain.
-
33
12.
-
34
To serve, layer the sliced chicken on a tortilla, and spoon sauteed vegetables over top.
-
35
Adorn fajita with desired condiments, such as salsa, sour cream, cheese, and guacamole.
-
36
13.
-
37
OR just serve the grilled chicken breasts whole, with a big salad.
-
38
To prepare the vegetables: 1.
-
39
Core and seed the peppers.
-
40
2.
-
41
Slice the peppers lengthwise into 1/4 inch wide strips.
-
42
(Called julienne.)
-
43
3.
-
44
Slice the root and tip ends off the onion.
-
45
Quarter the onion, and separate the layers.
-
46
4.
-
47
Heat olive oil in a large skillet over medium high heat.
-
48
5.
-
49
Saute the peppers and onion in the skillet for 5-6 minutes, or until crisp-tender, stirring continously.
-
50
6.
-
51
Remove vegetables to a bowl, and serve with the sliced chicken.
