Garlic Lime Chicken Fajitas
1 tsp. micned garlic
1 tsp. minced onions
3/4 tsp. ground cumin
3/4 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/2 tsp. coarse ground black pepper
1/4 c. each lime and orange juice
2 tbsp. oilive oil
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8 inch)
Mix juices, oil, all of the spices, and salt in a small bowl. Reserve 1/4 c. of the marinade. Place chicken in a large resealable plastic bag or glass dish. Add remaining marindae; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion, and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 or 3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.
I was trying to decide what to make for a side dish. And while in the grocery store this morning I found Chicken Fajita Rice-A-Roni and gave it a try.
I wish I had thought before hand to make Apple Enchilidas for dessert. That would really have mad the meal even more perfect.
Yes, I will be making these again in the future. First I need to buy half the spices that I don't already have.