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

Marinade:

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.