It's Fajita night!! Here's a yummy fajita recipe that can be enjoyed over rice or traditionally in tortillas of your choice with your favorite toppings. Marinade included in the recipe.
1 cup cold water
1 tsp salt, 1 tsp pepper, 1 tsp basil, 1 tsp oregano
4 crushed garlic cloves
1/2 cup extra virgin olive oil
14 cup red wine vinegar
Juice of 1 lemon and 1 lime
1/4 bunch of cilantro, chopped finely
1 1/2 to 2 lbs chicken breast, cut into 1/2 inch strips
Add lemon juice to cold water followed by other ingredients while whisking in between. Finally, slowly whisk in olive oil. Marinate chicken for 30 minutes in fridge, covered. When ready to use, take chicken out of marinade with tongs and remove excess water by damping with paper towels.
1 onion, chopped
3 chopped and seeded bell peppers, color of your choice
Salt and pepper to taste
1-2 tsp mexican seasoning (or use a blend of chili powder, cumin and paprika)
Heat pan to medium high heat. Add oil and marinated chicken. Season with salt, pepper and mexican seasoning. Use lid to drain excess water if necessary in order to brown chicken. Remove chicken once fully cooked and set aside. Add oil and onions, cook until tender and lightly browned. Add peppers and cook until just tender; season with salt and pepper. Add chicken back to skillet. Serve with tortillas, fajita style or over brown rice as a fajita bowl like picture below. We also use greek yogurt to top with instead of sour cream. For gluten free, use corn tortillas. Enjoy :)