Chicken Fajitas
Have toppings like shredded Cheddar cheese, sour cream, and jalapeño peppers available for the fajitas. They also taste great with Garden Salsa.
INGREDIENTS | SERVES 6
- 2 pounds boneless chicken, sliced thin
- 2 tablespoons cilantro, chopped
- ¼ cup olive oil
- ¼ balsamic vinegar
- ¼ cup Worcestershire sauce
- 4 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon Mrs. Dash
- 6 drops hot sauce
- 3 tablespoons olive oil (used on reheating day)
- 1 onion, cut into rings (used on reheating day)
- 1 green bell pepper, thinly sliced (used on reheating day)
- 10–12 flour tortillas (used on reheating day)
Freezing Day
Put sliced chicken and cilantro in the bottom of a freezer bag.
In a food processor, combine olive oil, balsamic vinegar, Worcestershire sauce, lime juice, garlic, Mrs. Dash, and hot sauce.
Pour marinade over the chicken. Freeze.
Reheating Instructions
Defrost chicken in the refrigerator overnight and discard marinade. Heat skillet over high heat, then add oil and chicken.
Stir-fry chicken, onions, and green peppers 5–10 minutes until chicken is fully cooked and vegetables are to desired tenderness.
Wrap the flour tortillas in moist paper towels and heat in microwave for 1 minute.
To serve, fill each tortilla with chicken, vegetables, and any other desired toppings and wrap burrito style.
PER SERVING
Calories: 474 | Fat: 19g | Protein: 41g | Sodium: 453mg | Carbohydrates: 34g | Fiber: 2g
Save the Citrus!
After you have squeezed your oranges, lemons, and limes, save the peels to make zest. Wash the peels well and dry them. Put them into a freezer bag and freeze for up to 3 months. The next time a recipe calls for zest, you can go right to your frozen rind and grate the amount needed.
