Sunday, October 19, 2008
YUMMY CHICKEN FAJITAS
This is a pretty easy dinner idea, and fajitas have everything you need for a balanced meal, so no need to have anything else. The marinade makes all the difference, adding special flavor to the meat. These are not hard at all. You can make the marinade a day or two ahead of time if you want, and just keep it in the fridge. Cut the veggies the night before. That doesn't leave much to do for the day of the meal. See what I mean? A snap.
And they really taste yummy. Use your favorite tortillas. (I like the low-carb tortillas.) Nowadays there are so many varieties, you really have your pick. Top the fajitas with store-bought salsa, shredded Monterey Jack Jalapeno cheese and chopped avocado or guacamole. These are a healthful and complete meal, and something you can feel good about eating. Sure beats an American cheeseburger for nutritional value.
If you haven't tried fajitas, now is your chance. It doesn't get any easier than this.
Yummy Chicken Fajitas
Rating: 9 out of 10
1/4 cup extra-virgin olive oil
1 Tbsp. apple cider vinegar
1/2 tsp. honey
2 Tbsp. water
1-1/2 Tbsp. lime juice
dash of Worcestershire sauce
2 cloves garlic, grated
1/4 tsp. dried oregano (or 2 tsp. chopped fresh oregano leaves)
dash of lite soy sauce
3/4 lb. chicken tenders, or boneless chicken breast
1 medium onion, cut in strips
1 red bell lpepper, cut in strips
1 small zucchini, cut in strips
1 cup store-bought salsa
1 avocado, peeled, pitted, chopped (or guacamole, if preffered)
1 cup shredded Monterey Jack Jalapeno cheese
Mix all marinade ingredients in quart-size plastic resealable bag, combining well. Scoop out 1/4 cup; place in a second quart-size bag; add chicken; seal; refrigerate 1/2 hour or up to 8 hours. Add veggies to first bag; seal; refrigerate 1/2 hour or overnight.
Preheat gas grill to 425F. Drain veggies and place in aluminum foil, closing tightly to make a bag. Place on grill. Drain chicken and place directly on grill. Cook chicken about 15 - 20 minutes, or till done, turning once. Remove chicken and veggies from grill. Place tortillas directly on grill and cook about 30 seconds each side, or till grill marks show.
Slice chicken into thin strips. Divide chicken among the 4 tortillas. Add veggies, then top with cheese, salsa and avocado.