Awesome Chicken Fajitas

I love the Internet!

It's 4:30pm, and I forgot to marinate the chicken for the "naked" (no tortilla) chicken fajitas I had planned for dinner. I'm at my computer, so I Google "chicken fajita recipes" and find some I like, and here's what happened - an easy, delish marinade I was able to make with ingredients I had on hand that the whole family liked. Perfect!

You can do them "naked" too, or wrap them in a tortilla, or top a salad, etc. I actually had tortillas out, and no one went for one - not even the kids! It's great to see everyone getting on board with healthier changes. This could easily be done for a freezer meal - just throw it all together in a bag, knead to coat, and freeze. Thaw in the fridge, throw on the grill, and dinner is ready!

Chicken Fajitas
1 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
2 big cloves of garlic, minced
juice of half a lemon (I'd say 2 tbsp. worth, so maybe a whole one if needed)
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt
1 heaping tsp. chili powder
1 tsp. ground ginger
1 tbsp. ground cumin
1 tsp. dried Mexican oregano
1 small onion, cut into strips (red, white, whatever)
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin

Combine first 10 ingredients in a pan or freezer bag, and coat meat. Marinate in the refrigerator for at least 30 minutes. I keep the breasts whole if I'm grilling outside, or slice into thin strips if I'm doing them on the stove. Grill chicken until done, let rest adn then slice. Slice veggies and grill or saute while grilling the chicken.

Serve over brown rice, lettuce, or on a tortilla. Garnish with fresh guac, sour cream (or jalapeno cream - mix fresh minced jalapeno, sour cream and a squeeze of fresh lime juice and let sit in the fridge before the meal), fresh chopped cilantro, diced tomatoes, etc. We added some black beans, too. SO good!

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A Cooking Baker

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