Monday, May 9, 2011

Chicken Fajitas

Chicken Fajitas:  a summer essential.

When the temperature begins to rise, I start to think of limes.  Lime-aid, lime sherbert, guacamole (with lime juice, of course), and chicken fajitas.

The secret's in the marinade (hint:  there's a whole lime in there)!

Just plan ahead a teensy bit because the meat needs to marinate at least 2-3 hours, but preferably overnight. 

Prepare your marinade by mixing together:

Juice and zest from one lime, olive oil, garlic, cumin, salt, balsamic vinegar, and soy sauce.

Slice one pound of boneless, skinless chicken breasts lengthwise into 1/2-inch wide strips.

Combine chicken and marinade in shallow bowl (or a Zip-Lock bag) and refrigerate for 2-3 hours or overnight.

When you're ready to start cooking:

Saute one onion and a sliced red pepper
(or a mixture of red, green and yellow peppers) in olive oil.
Saute over medium-high heat for about 8-9 minutes (stirring frequently) 
until they start to get a little brown on the edges. 

Then, just toss in the chicken (discard the marinade), and cook for about 10 minutes. 
Cut into a piece of the chicken toward the end of the cooking time to ensure doneness...

Serve with guacamole, sour cream, shredded cheese, salsa, and your favorite tortilla chips!

Chicken Fajitas
Serves 3-4

1 lime, juiced and zested
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup balsamic vinegar
2 tablespoons soy sauce (I substituted Bragg's Liquid Aminos)
1 teaspoon cumin
1/8 teaspoon crushed red pepper (or more if desired for heat)
1 teaspoon salt

1 pound boneless, skinless chicken breasts (about 3 large), sliced

1 tablespoon olive oil
1 onion, thinly sliced
1 red pepper, seeded and sliced (or a combination of green, yellow, orange and red peppers)

Combine marinade ingredients.  Add chicken.  Place in a large Zip-Lock bag or a shallow non-metal bowl covered with plastic wrap.  Marinate for 2-3 hours or overnight.

In a large skillet, heat the olive oil.  Saute the onions and the peppers for 8-9 minutes over medium heat until browned. 

Discard marinade.  Add chicken to skillet, and cook for 10-12 minutes, stirring frequently, until cooked through.

Serve with warm tortillas. 


Cathy M~(checkitoff) said...

Ginny, I am trying this one Tuesday. It sounds delish!! I happen to have almost all of the ingredients in my fridge~yeah for me! I will let you know how everyone likes it! hugs, Cathy

Caneel said...

Mmmmmmmmmmmmm ...

Cathy M~(checkitoff) said...

Ginny, just so you know I am making this again is a favorite in our house since I first made it back in May!! I put my chicken over fresh greens while the hubby and kids add it to their burritos~super yummy!! hugs, cathy