These aren't your average fajitas. They are better! Both the vegetables and the chicken are covered with a delicious marinade which results in some awesome flavor. I never would have thought to marinade the vegetables too, but it is a great idea. All you have to do is chop up some peppers, onion and chicken. Add it to a zip-lock and add the marinade. Wait a little bit, throw it all in a skillet and cook until its done. I have made these fajitas several times and we love them. So easy and so yummy.
Marinated Chicken Fajitas
1 Lb. chicken breasts, sliced into 1 inch strips
1/2 bottle Lawry's Sante Fe Chili Marinade
1 small - medium onion, sliced
1 green bell pepper, sliced
2 tsp. olive oil
6-8 flour or corn tortillas (depending on the size you use)
shredded cheese, for serving
chopped cilantro, for serving, opt.
Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag or large tupperware. Pour in marinade. Seal bag shut or cover tupperware with a lid. Refrigerate at least 1 hour. Heat olive oil in a large skillet over medium-high heat. Dump the entire bag of ingredients into the skillet. Cook and stir for 10-15 minutes or until chicken is done. Serve on toasted flour or corn tortillas with desired toppings. Serves: 3-4
Jenn's Notes: No notes today. Make the recipe "as is" and they will be great!
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