Sunday, June 1, 2008
So, as simple as this dinner is, I've never made fajitas before. I guess I just wasn't sure of the technique. And actually, now that I think about it, I'm not sure I've ever really eaten fajitas before. These were so good and easy to throw together. I really wanted to make them with a combination of red and green bell peppers, but when red bell peppers are almost $5 a pound, I will stick with green bells. Although I have to admit, I prefer the flavor of red bell pepper over green. If someone could enlighten me as to why red peppers are so much more expensive, I'd appreciate it :-)
3 boneless, skinless chicken breasts
2 large bell peppers
1 small yellow onion
Assemble marinade in a large liquid measuring cup and stir well. Put chicken in a large zip top bag and pour marinade over chicken. Let as much air out of the bag as possible, seal and marinade in refrigerator for at least an hour.
Slice the bell peppers and onions into thin strips and sautee in oil over medium heat until softened. I actually like to sautee them until the onions are starting to caramelize a bit.
Remove chicken from marinade, discarding leftover marinade. Grill chicken on either an indoor or outdoor grill ( I use my George Foreman) until juices run clear. Remove chicken from grill and slice into strips. Serve chicken and vegetables inside warm tortillas.