Monday, May 02, 2011
Cook marinated chicken for 5 minutes, or no longer pink.
Remove chicken and add peppers and onions and the reserved marinade. Cook veggies until tender.
Add chicken to veggies. Spoon into warmed tortillas.
Serve with assorted toppings.
Garlic Lime Chicken Fajitas
1 tsp minced garlic
1 tsp minced onions
3/4 tsp ground cumin
3/4 tsp oregano leaves
1/2 tsp cilantro leaves (dried or fresh)
1/2 tsp black pepper
1/4 cup juice of lime (1-2)
1/4 cup juice of orange (1)
2 Tbs olive oil
1/2 tsp salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 green pepper, cut into thin strips
1 onion, thinly sliced
8 flour tortillas (8-inch)
Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserve marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.
chicken dinner holiday main dish marinade mexican dish 1 Comment