Thursday, January 13


Cooking fajitas is a great way to use leftover ingredients. I incorporated the extra chicken and onions from this meal and added some more veggies and a simple marinade. In the past I've made versions using mushrooms, shrimp, and steak which were equally simple and tasty.

Chicken Fajitas:
  • Marinade 3/4 lb. of sliced, raw chicken in a mixture of 1 tsp. cumin, 3 cloves of fresh garlic, several dashes of hot sauce*,  the juice of one lime juice, 1 tbsp. olive oil, salt, and pepper.
  • Heat grill pan or large non-stick skillet over high heat. Add chicken, onions, and bell peppers and cook until chicken is cooked through and vegetables are tender (about 8-10 minutes).
  • Remove chicken and veggie mixture from pan. Add tortillas and warm through on the grill.
  • Assemble fajitas and serve with desired toppings (i.e. grated cheese, avocado, sour cream).
Serves two - three
*I like Cholula.