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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is the best fajita recipe I've ever tried. It sounds complicated, but it really isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it! Ingredients:
1/4 cup lime juice |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons canola oil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/2 teaspoon cayenne pepper |
1/4 teaspoon pepper |
1/2 teaspoon liquid smoke, optional |
2 boneless skinless chicken breast halves (4 ounces each) |
filling: |
2 teaspoons canola oil |
1 medium onion, julienned |
1/2 small sweet red or green pepper, julienned |
1 teaspoon reduced-sodium soy sauce |
1/2 teaspoon lime juice |
4 fat-free tortillas (6 inches), warmed |
salsa and sour cream, optional |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke. Add chicken; seal bag and turn to coat. Refrigerate at least 2 hours.
2. Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°.
3. In a large nonstick skillet, heat oil over medium-high heat. Add onion and red pepper; cook and stir 5-7 minutes or until tender. Stir in soy sauce and lime juice.
4. Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa and sour cream. Yield: 2 servings.
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