Saturday, September 8, 2007

Chicken Fajitas

4 Chicken Breasts, trimmed of fat, rinsed, and patted dry
1/2 white or yellow onion, cut into large chunks that can be cooked on an outdoor grill
1 green pepper, cut in half with seeds and stem removed

Marinate the above ingredients for 4-24 hours in the following:

1/2 C Extra Virgin Olive Oil
1/4 C White Vinegar
Juice of 1 lime
1 clove of garlic, smashed
1/2 tsp cumin
Dash of red pepper (optional)
salt and pepper to taste

Cook chicken, onion, and green pepper on the grill for approximately 20 minutes*, or until chicken has reached 180 degrees. Watch for flare-ups, the olive oil likes to try and catch fire. Slice the chicken, onion, and pepper into strips. Serve on warm tortillas, or over a bed of lettuce with sour cream, salsa, and shredded cheese.**

Serves 3-4 adults

*If it's raining and I can't use the grill, I have cooked the ingredients in the marinade in a large skillet on the stove. It's not as good as being cooked on the grill, but it works in a pinch.

**I usually serve this meal with Black Beans and Green Chiles.

Related Recipes
Chicken Fajita Breakfast Casserole
Black Beans and Green Chiles

Technorati Tags: Low Carb, Mexican, Salad, Recipes

5 comments:

Anonymous said...

The new blog is fabulous! I love the banner and the quote by Robert Frost. So funny.

Anonymous said...

lol love the blog header & name. Have fun!

tulipmom said...

1. On the grill? You mean this is something D. can actually HELP with?!

2. And can easily be made low-carb?

3. You are the best!! Thank you thank you!

Anonymous said...

Yum! I'm defintely going to have to check this out. thanks for sharing and I'm so excited about this new site!

Shauna Loves Chocolate said...

This sounds yummy. Congrats on the launch of a new site!