Chicken Fajitas [Recipe]

My daughter loves Mexican food, I love Mexican food, and my husband loves it too. That love is why Mondays are “Mexican Food Night” around here. We usually have make-your-own burritos but I’ve been wanting to try something new.

A few weeks ago I made Chicken Fajitas and they turned out just okay. I thought they would’ve been better if I had used a tasty marinade. So I searched google and found Rockin Robin’s Cooking Mexican Recipes, a site that features lots of ways to make Mexican food including a recipe for Sizzling Chicken Fajitas.

And guess what? Not only did my family love it, but I also didn’t mess it up like I usually do the first time I make something!

Here’s what I did…

To save time on cooking day, I cut the vegetables the night before and put them in the fridge. During my kids’ nap, I made the marinade and put it in a bowl with the chicken and a separate bowl for the veggies.  I also used a little less oil than the recipe suggested and I added a side of black beans.

Chicken Fajitas [Recipe]

 

Print

Author: Adapted from Rockin Robin

Serves: 4-6

Ingredients

• 1 - 1½ lbs. boneless, skinless chicken thighs or breasts
• 1 medium yellow onions sliced into ¼ inch strips
• 1 large red bell pepper sliced into ¼ inch strips
• 2 medium zucchini, sliced into strips
• Marinade
• ½ cup olive oil
• 1 tsp. liquid smoke (a real ingredient found in the condiment area)
• 2 tbs apple cider vinegar
• 1 tsp. honey
• ¼ cup water
• 1 tbs. fresh lime juice
• ¼ tsp. Worcestershire sauce
• 3 cloves garlic, minced
• ½ tsp. oregano leaves
• 1 tsp. soy sauce
• Toppings
• guacamole
• salsa
• 2 cups shredded mild cheddar cheese
• lime wedges, optional
• fajita size flour tortillas

Instructions

1. Combine the ingredients for the marinade and place ⅔ in a glass bowl or Ziploc bag and the other ⅓ marinade in another glass bowl or Ziploc bag. Slice chicken into ¼ inch strips. Remove any remaining fat. Add chicken to the bowl with ⅔ of the marinade.
2. Slice the vegetables and place them in the bowl with ⅓ of the marinade. Refrigerate both dishes for 2 hours or more.
3. When ready to cook, add about a teaspoon of canola oil to a pan and when it gets hot add the chicken. It should be sizzling quite a bit. Turn the pieces as they cook. This should cook up pretty quick (between 5 - 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.
4. Remove the chicken to a dish to keep warm.
5. Now add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lot's of sizzle going on.
6. Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
7. Place the vegetables and chicken side by side on the preheated fajita pan. Drizzle a little marinade from the vegetable dish only over the chicken fajitas and watch them sizzle as you bring this to the table (I didn’t do the sizzle part but I think it’d be a hit if you have guests or older children).

Wordpress Recipe Plugin by EasyRecipe

3.5.3251

For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love