Chicken Fajitas and Salsa Rice

Hola! It's Mexican night at our house. I'm going to share with you my favorite fajita recipe and the recipe for salsa rice, along with some photos. I envy those bloggers who always have a photo story to go with their recipes~so I thought I'd give it a try! It was quite an effort, but here is what I have:

Chicken Fajitas

The ingredients: cumin, salt, pepper, dry oregano, lime juice (fresh is the best) and olive oil.

Combine the ingredients in a ziploc bag. I put mine inside a bowl to give the bag some support. Then add four boneless, skinless chicken breasts.

Marinate the chicken breasts for 30 minutes on the counter or for up to 8 hours in the refrigerator. I always do it for at least an hour in the refrigerator.

About 30 minutes before grilling chicken, in a deep skillet, heat olive oil over medium-high heat. Add the onions and cook for about 3 minutes, until softened, stirring often. Add the bell pepper and stir fry for 2 minutes. Reduce the heat to medium-low, sprinkle with 1/2 teaspoon of salt, cover and cook for 4 to 5 minutes, stirring once, until the peppers are crisp tender.

Here is our plate filled with the grilled chicken, which has been sliced cross-wise into strips, peppers and onions. I serve fajitas on tortillas with sour cream, cheese, and lettuce as toppings.

As a side, I made Salsa Rice. You can find the recipe here. It is so easy and so good too! I used Chi Chi's Fiesta Salsa in Medium.

Here's the recipe for the Fajitas:

Marinade~

3 Tablespoons fresh lime juice

2 Tablespoons olive oil

1 teaspoon minced fresh garlic

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crumbled

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Fajitas~

4 boneless, skinless chicken breasts

1 small onion

1 large green bell pepper

2 Tablespoons olive oil

1/2 teaspoon salt

8 flour tortillas, stacked and wrapped in foil

Toppings~cheese, guacamole, lettuce, sour cream

Make the marinade: In a zipper-type food storage bag, mix the lime juice, oil, garlic, cuming, oregano, salt and pepper. Add the chicken, seal the bag and turn until chicken is coated. Let marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator.

Meanwhile, slice a small onion and cut one large bell pepper into thin strips. In a deep skillet, heat oil over medium-high heat. Add the onions and cook for about 3 minutes, until softened, stirring often. Add the bell pepper and stir fry for 2 minutes. Reduce the heat to medium-low, sprinkle with 1/2 teaspoon of salt, cover and cook for 4 to 5 minutes, stirring once, until the peppers are crisp tender. Spoon the mixture onto a serving platter and cover with foil to keep warm.

Heat foil wrapped tortillas in a 350 degree oven for about 10 minutes.

Grill chicken breasts on a gas grill for about 7 minutes each side, until juices run clear. Remove from grill and let stand for 3 minutes, then slice crosswise into thin strips. Add to serving platter with vegetable mixture.

To serve, remove the tortillas from the oven. Top the middle of each tortilla with chicken strips, pepper mixture and desired toppings. Fold the bottom of the tortilla to cover part of the filling, then fold in the sides.

Enjoy!

Blessings,

Lisa