Chicken or Steak Fajitas

from ourbestbites.com

Measurements of meat and vegetables are approximate.  Adjust depending on your preference and the number of people you’re serving.  This will serve about 4-6.

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2″ slices

Marinade:

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 t vinegar

2 t soy sauce

1-2 t liquid smoke

1 t salt

1/2 t chili powder, or chipotle chili powder

1/2 t cayenne pepper

1/4 t ground black pepper

1/4 t onion powder

Place meat in a zip-top bag or shallow dish.  Place vegetables in another.  In a medium bowl, combine all marinade ingredients and whisk well.  Reserve 3-4 Tablespoons of marinade for later use.  With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat.  Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference), indoor grill pan, or large skillet.  If you’re using a grill, place everything on at the same time.  If using a skillet, slice peppers and onions first.  Cook chicken for a few minutes on each side until cooked through and remove from pan.  Cover with foil to keep warm.  Add vegetables and cook until crisp tender.

I cut the beef and the veggies before I put them in their bags.  So when I was ready to make dinner I just cooked the beef, put it in a dish with foil to keep it warm.  Then I cooked the veggies.  Then I tossed the meat back in the pan to make sure everything was warm and served it on the tortillas.  Obviously this looks a little dry.  Toss on your favorite cheese, sour cream, guacamole or whatever sounds good that night!

Husband rating:  3 stars
Boys say:  meh (they would rather I just cover the tortilla with cheese and toss it in the microwave for a minute for their dinner!)