Food: Fajitas

A couple of years ago when we got a grill, tired of the fare offered by local Mexican restaurants, I sought a Fajita recipe. At the time I didn't have all of the ingredients in the recipe so I made up my own and it became one of the easier weeknight meals at my household as well as a great way to feel multiple people.

Without further adieu, here's the recipe

the Juice of 1/2 of a lime

grated zest of 1 lime

4 cloves garlic (2 crushed, 2 minced)

salt and freshly ground pepper

1/4 tsp chili powder

1/2 tsp onion powder

4 tablespoons extra virgin olive oil

2-4 skinless boneless chicken breasts

1 large yellow onion halved and cut into slivers

1 red bell pepper and one yellow bell pepper, seeded and cut into 1/4 in strips

1 tsp dried oregano

6 flour tortillas

Optional

2 jalapeno chilies seeded and cut into thin rings

1 cup grated cheddar cheese

sour cream

guacamole

1. In a small bowl whisk together lime juice, lime zest, chili powder, onion powder, crushed garlic, 1/2 tsp salt, 1/2 tsp pepper, and 2 tablespoons of olive oil. Transfer the marinade to a Ziploc bag and add your chicken breasts. Swish them around a little and then refrigerate them to marinate for 1-3 hours (don't let them sit longer than this since the citrus in the marinade does bad things to chicken if left too long)

2. Once your chicken is marinated, heat up your grill and cut up your vegetables. Throw the chicken on the grill. Meanwhile, add 2 tablespoons of olive oil to a large frying pan over medium heat, give the olive oil a couple of minutes to heat up and then add the onions and peppers (jalapenos optional). Cook, stirring often until the onions are translucent and very tender, about 15 minutes. Add the minced garlic and the oregano and cook until fragrant about 2 minutes (you'll know, it smells wonderful). Season to taste with salt and pepper and set aside with tinfoil over the pan to keep the heat in.

3. Turn your oven onto 200 degrees and stick in your tortillas to warm up.

4. Once your chicken has cooked, cut it into thin strips and place in a serving bowl or platter. do the same with the vegetables and any accouterments you decide to add to the table.

Voila, Dinner! And so tasty too. The chicken in this recipe can also be used for a taco salad with a lime, vinaigrette dressing.