Sunday, January 9, 2011
Family Recipe: Chicken Fajitas
Latin and Latin-inspired foods are probably the most popular in our family dinner rotation because they are flavorful, filling, and with a little planning, healthy.
One of our quick dinners is to make tortilla-less chicken fajitas and veggies. We have a Foreman Grill that we like to cook the chicken on but you could easily cook the breasts in a non-stick skillet (six minutes each side). Cook the veggies first, cover to keep warm, and then cook the chicken.
Chicken Fajitas with Chili-Lime Marinade
1/4 cup olive oil
2 tablespoons and 3/4 teaspoon red wine vinegar
Juice from 1 1/2 limes
1 1/2 teaspoons paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
cayenne pepper to taste (start with 1/4 teaspoon and taste if you're unsure)
Salt and freshly ground black pepper to taste
6 boneless, skinless chicken breasts
1 large onion, chopped
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
1 teaspoon 365 brand Southwestern Grille Seasoning (from Whole Foods)
OR for lower sodium:
1/4 teaspoon ground red pepper (add more if you like heat)
1/2 teaspoon ground cumin
Whisk together olive oil, vinegar, and lime juice. Add seasonings through salt and pepper and mix.
Place the chicken breasts in a large plastic zip top bag. Pour marinade* over the chicken. Make sure all of the air is out of the bag and seal up. Move the chicken around to ensure the marinade is covering all parts of the chicken. Let marinade one hour to overnight.
Toss the veggies in either the Southwestern Grille Seasoning or ground red pepper and cumin mixture.
Heat a non-stick skillet over medium heat. While you get the onions going, preheat the Foreman grill. Cook the onions until soft, but crisp. Remove from the pan and cover with foil to keep warm.
Place chicken onto the grill. Discard the marinade. Cook for 6 minutes.
While chicken is cooking, throw the peppers in the same pan you used to cook the onions. Cook until crisp-tender (chicken and peppers will be done about the same time.)
Place on a plate and let the chicken rest for a minute or two before slicing into strips and serving with the veggies.
*This marinade is from a recipe posted allrecipes.com and adapted for this recipe.