Chicken Fajitas
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“From Delightfully HealthMark.”
Chicken Fajitas
2 recipe photos
READY IN:50mins |
SERVES:4 |
UNITS:Metric |
|
Ingredients Nutrition
- 2 limes, juice of
- 59.14 ml tequila (optional)
- 59.14 ml olive oil
- 59.14 ml chopped fresh cilantro
- 29.58 ml low sodium soy sauce
- 14.79 ml Worcestershire sauce
- 2 garlic cloves, minced
- 2.46 ml dried oregano
- 2.46 ml cumin
- 453.59 g chicken breast, boneless skinless
- 1 red bell pepper, cored and seeded
- 1 green bell pepper, cored and seeded
- 1-2 anaheim chili, cored and seeded
- 1 red onion, peeled
Directions
- In a small bowl, combine lime juice, tequila, oil, cilantro, soy, garlic, oregano and cumin. Set aside.
- Slice chicken into bite-size strips. Pour marinade over chicken strips and marinate, covered, overnight. Drain well, reserving marinade.
- Slice pepper, chiles and onion into thin strips. Brush a non-stick pan with 1-2 Tbsp of the marinade. Add vegetables and cook over medium heat until tender-cristp, about 5-7 minutes. Remove to platter and keep warm. Again brush skillet with marinade and add chicken strips. Stir-fry over medicum head fr 5-7 minutes or until done.
- Serve fajitas with warm corn or flour tortillas, vegetarian refried beans, chopped tomatoes, chopped cilantro, salsa and guacamole.
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Chicken Fajitas