Monday, July 30, 2007
4 breasts Chicken, boneless, skinless, cut into thin strips
1 Tbs Corn oil (or other, like cooking spray)
2 Tbs Lemon juice -- (or lime juice)
1 tsp Garlic Powder
1 tsp Seasoned salt
1/2 tsp Cumin
1/2 tsp Cayenne
1/2 tsp Oregano -- ground
1/2 tsp Thyme -- (opt)
1/2 tsp Pepper
1/8 tsp Liquid smoke flavor (Adds a nice touch!)
1- 2 lg Bell pepper , thinly sliced (mixed, red and green pref.)
1 lg Onion, cut into thin wedges
1/2 cup Salsa (homemade or purchased is fine – check carbs)
Options For the Family
1 med Tomato -- chopped or wedged (opt)
1 med Avocado -- peeled, chopped (opt.)
1/2 cup Sour cream -- (opt)
8 fajita Tortillas -- warm
Earlier in day or day before:
Combine chicken strips with corn oil, lemon juice, and spices.
Marinate in refrigerator 8 to 10 hours. (May marinate shorter time.)
Heat generous amount of nonstick spray in heavy large skillet over medium-high heat.
Saute onions and bell peppers until almost tender, about 8 minutes.
Remove onions and peppers; set aside.
Spray skillet again, and heat over medium-high heat.
Saute chicken (discarding marinade) until cooked through, about 5 minutes.
Combine onions and peppers with chicken, stirring to heat.
Delicious as is or over finely shredded lettuce or wrapped in lettuce leaves for Kimkins. Serve with salsa.
For family: serve with warmed tortillas, tomato, avocado, salsa, and sour cream on the side.
May use thinly sliced beefsteak instead of chicken.
Note: For QUICKER version, omit lengthy marinade. Saute onions and peppers; add marinade ingredients EXCEPT corn oil and lemon juice, cooking 1 minute; add 1/4 cup broth with the chicken, and cook all together.