• Prep Time: 50 Minutes
  • Cook Time: 10 Minutes
Lemon Pepper Fajitas

Number of servings

Seasoning ingredients

  • 2 Sunkist® lemons, zested
  • 1 teaspoon coarsely ground black pepper
  • .5 teaspoon kosher salt
  • .75 teaspoon smoked paprika
  • 0.13 teaspoon cayenne pepper

Fajitas ingredients

  • 1 pound boneless skinless chicken breasts, sliced into very thin strips
  • 4 tablespoons olive oil, divided
  • 2 Sunkist® lemons, juiced
  • 1 Sunkist® lemon, thinly sliced, seeds removed
  • 2 cloves garlic, minced
  • 1 teaspoon granulated sugar
  • 1 yellow pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 1 small zucchini sliced into 3-inch long sticks
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 12 6” flour or corn tortillas, warmed
  • Several sprigs fresh cilantro

Lemon Cumin Cream ingredients

  • 1 teaspoon olive oil
  • 7 very thin Sunkist® lemon slices
  • 8 ounces whole plain Greek yogurt (5%)
  • 1.5 tablespoons water
  • .5 teaspoon ground cumin
  • .5 teaspoon kosher salt
  • 1 tablespoon roughly chopped cilantro

Seasoning

Directions

  1. In a small bowl, mix together the lemon zest, pepper, salt, smoked paprika and cayenne.
  2. Spread onto a sheet of paper towel and top with another sheet.
  3. Place in the microwave and cook on high for 25 seconds. Transfer back to bowl; set aside.

Fajitas

Directions

  1. Place the chicken in a shallow baking dish. Add half of the lemon pepper seasoning, two tablespoons of olive oil, lemon juice and garlic.
  2. Using tongs, toss to fully coat. Cover with plastic wrap and refrigerate 15-30 minutes.
  3. Meanwhile, make the Lemon Cumin Cream – recipe below.
  4. Heat a large cast iron skillet over medium-high heat 1-2 minutes, then add one tablespoon of olive oil.
  5. Sprinkle ½ teaspoon of granulated sugar over the top of the lemon slices, then add them to the skillet, sugar-side down, and cook 2-3 minutes until they just begin to caramelize.
  6. Sprinkle the remaining ½ teaspoon of sugar over the top of the lemon slices and turn over to cook on the other side for 2-3 minutes and remove from pan.
  7. Add the remaining tablespoon of olive oil to the pan, then the peppers and zucchini. Sauté for 3-4 minutes until soft and slightly charred. Transfer to a plate.
  8. Add the chicken with the marinade to the pan. Cook about 8 minutes, or until the chicken is no longer pink. Add the lemons and vegetables back to warm through. Season with the remaining lemon pepper seasoning.
  9. Serve immediately with flour tortillas, Lemon Cumin Cream, pickled red onions, and fresh cilantro.

Lemon Cumin Cream

Directions

  1. Heat a small skillet over medium heat. Add the olive oil and lemon slices.
  2. Sauté until soft, about 3 minutes. Remove from heat. Let cool slightly.
  3. Whisk together the yogurt, water, cumin, salt and cilantro. Finely chop the lemons. Stir into the yogurt until smooth. Serve immediately. Can be refrigerated for up to 3 days.