Chicken Fajitas

....last night i made chicken fajitas! i got the recipe from Food Network. the chicken in it was superb. i loved the flavor. the only thing that i did differently to the recipe was to substitute cotija cheese for feta cheese, as my local grocery store does not carry a wide variety of cheeses. cotija is a hard goat's milk cheese that originated from mexico, but feta cheese substitutes just fine! at least that's whats Gourmet Sleuth told me. Gourmet Sleuth is a website i recently stumbled upon that has a culinary dictionary with substitutions, ingredients, and equivalents. i would really recommend checking it out, it has been a life saver to me many a times. anyways, back to the fajita, super good, super easy, super quick, you should try it.

Chicken Fajitas
TIME: 35 minutes   SERVES: 4
Per serving: Calories 372

Ingredients: 

1 teaspoon chili powder
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken breasts
2 tablespoons extra-virgin olive oil
2 bell peppers (any color), sliced
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 teaspoon grated lime zest, plus wedges for serving
8 corn tortillas [i used flour]
1/2 cup prepared pico de gallo or fresh salsa
1/3 cup crumbled cotija cheese (about 1 1/2 ounces)

Directions: 

[1]Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.
[2] Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes.
[3] Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt.
[4] Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.