Citrus Chicken Fajitas

Mexican Restaurant Recipe

6 tablespoons lemon juice
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound boneless skinless chicken breasts, cut into strips
1 each medium green, sweet red and yellow peppers, julienned
1 large red onion, halved and thinly sliced
4 flour tortillas (8 inches), warmed
1/2 cup shredded lettuce
1/4 cup sliced ripe olives
1/4 cup shredded cheddar cheese

In a small bowl, combine the first seven ingredients. Divide marinade equally between two
large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight. Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3 to 5 minutes longer or until chicken is no longer pink and vegetables are crisp tender. Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up.

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