lemon+pepper+fajitas+with+lemon+cumin+cream_beauty.jpg — Lemon Pepper Fajitas with Lemon Cumin Cream

**By Chadwick Boyd**
Photo by Brooke Sleezak

Lemon pepper was my favorite seasoning when I was a kid, but it’s waned in popularity today.

I am bringing it back with my homemade version with a few, fun – and clever I think – dinner twists with one of my favorite skillet dishes - fajitas.

Many people still don’t realize they can eat all parts of the lemon – the zest, peel, flesh and juice. Whenever cooking, I try to cook them in a dish and use them fresh for a bright finish. They are a simple way to transform recipes. Ina Garten was right years ago: never serve broccoli without adding lemon zest and a squeeze of lemon juice! (life-changing!)

For this recipe, I am using fragrant, juicy California lemons several ways. I use them to make my lemon pepper to season the chicken – they bring bold flavor without needing much salt. I also char and cut them up to make a simple, lemon cream with a small container of Greek yogurt. The star, though, are the lemon slices griddled up and caramelized along with sweet bell peppers and zucchini to nestle next to the juicy chicken. Essentially, there are three lemon recipes in one here…so have some fun!

Serve these fajitas on warm, soft tortillas (I prefer flour), then top them with the lemon cream and a few sprigs of fresh cilantro.

For more information on California lemons and recipe ideas, visit sunkist.com/recipes.

Chadwick’s Checklist

What you need to know before you cook

The lemon pepper seasoning can be made a day or two in advance
Use cast iron to best caramelize the lemons and cook the chicken quickly
This recipe is three-in-one; they all are prepared within the cooking time

SERVING SIZE: 4 PREP TIME: 35-50 mins COOKING TIME: 10 mins

Ingredients

For the seasoning

2 lemons, zested
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
¾ teaspoon smoked paprika
⅛ teaspoon cayenne pepper

For the fajitas

1 pound boneless skinless chicken breasts, sliced into very thin strips
4 tablespoons olive oil, divided
Juice of two lemons
2 cloves garlic, minced
1 lemon, thinly sliced, seeds removed
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 and freshly ground black pepper to taste
12 6” flour or corn tortillas, warmed
Lemon Cumin Cream (recipe below)
Several sprigs fresh cilantro

Directions

In a small bowl, mix together the lemon zest, pepper, salt, smoked paprika and cayenne. Spread onto a sheet of paper towel and top with another sheet. Place in the microwave and cook on high for 25 seconds. Transfer back to bowl; set aside.
Place the chicken in a shallow baking dish. Add half of the lemon pepper seasoning, two tablespoons of olive oil, lemon juice and garlic. Using tongs, toss to fully coat. Cover with plastic wrap and refrigerate 15-30 minutes.
Meanwhile, make the Lemon Cumin Cream – recipe below.
Heat a large cast iron skillet over medium-high heat 1-2 minutes, then add one tablespoon of olive oil. 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. 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. 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 the plate.
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 to warm through. Season with the remaining lemon pepper seasoning.
Serve immediately with flour tortillas, Lemon Cumin Cream, pickled red onions and fresh cilantro.

Lemon Cumin Cream (makes 1 cup)

Ingredients

1 teaspoon olive oil
6-7 very thin lemon slices
8 ounces whole plain Greek yogurt (5%)
1½ tablespoons water
½ teaspoon ground cumin
½ teaspoon kosher salt
1 tablespoon roughly chopped cilantro

Directions

Heat a small skillet over medium heat. Add the olive oil and lemon slices. Sauté until soft, about 3 minutes. Remove from heat. Let cool slightly.
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.