Stumbling across this recipe could not have come at a more perfect time! I purchased a family-size package of chicken breasts the other day and used the majority for my chicken scaloppine. I had three large chicken breasts left and what do you know...that's EXACTLY what this recipe calls for! :) My husband and I used to enjoy going out for the "all-you-can-eat" fajitas at the local Don Pablos...that is, of course, before we had kids! Dining out is quite the ordeal and not overly enjoyable with the two kids fidgeting around the entire time, so I was excited to find a recipe that claimed to create "the best chicken fajitas", so we could enjoy them at home!
Marinade: 1/4 cup fresh lime juice (about 3-4 limes) 1/3 cup water 2 tablespoons vegetable oil 2 large cloves garlic, minced 1 teaspoon salt 3 teaspoons apple cider or red wine vinegar 2 teaspoons soy sauce 1/2 teaspoons chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper 1/8 teaspoon onion powder
Fajitas: 1 1/2 pounds chicken breasts (about 3 large chicken breasts) 1 yellow onion, cut into thin strips 1 green pepper, cut into thin strips 1 red (or orange) pepper, cut into thin strips 8 ounces fresh mushrooms, quartered 1 teaspoon soy sauce 2 tablespoons water 1/2 teaspoon fresh lime juice (a quick squeeze of a cut lime) dash of salt and pepper
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side--I used my indoor grill pan. Remove from pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and any toppings of your choice--I used Mexican cheese and sour cream, but you could also use tomatoes, lettuce and guacamole!
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)