Lemon Lime Chicken Fajitas
So…in my house…this is how it works. My kids, ADORE chicken. My hubby and I…NOT so much. It’s not that we HATE chicken…it’s just never the first thing we think of when we are hungry. Okay…so maybe my hubby hates it, just a little. Over the years, I’ve learned…he’ll eat ANYTHING I fix, and he doesn’t complain, EVER. He will simply say…”let’s not have that again for a while…okay?” (SO PRECIOUS!!) He likes fried chicken…so that’s always safe. Other than that…it’s a crap shoot.
I decided to try this recipe out on him. I was a little sceptical….Lime…is also a crap shoot sometimes! lol But, get this: When dinner was over, I figured…as usual, I better just freeze all the left overs, and I’ll eat them up slowly after he goes back to Montana. Then, the craziest thing happened. One day, I had been a bit busy, and let the time get away from me. When I asked him what he wanted me to fix for supper….he said “Hey, let’s just thaw those chicken fajitas that you made the other day out…and have them.” HUH? Did I just hear my hubby ASK to be fed chicken? I almost fainted! That was an absolute first in the Killough household!
With that said, I hope your chicken lovers…and NON-chicken lovers, like this recipe as much as we did. By the way, I just ate the last one for supper tonight! YUMMO!
1 tsp Minced Garlic
1 tsp Minced onions
3/4 tsp Ground cumin
3/4 tsp oregano leaves
1/2 tsp Cilantro Leaves
1/2 tsp ground black pepper
1/4 Cup lime and lemon juices
2 Tbsp Olive Oil
1/2 tsp salt
1 1/2 lbs. boneless skinless chicken breasts cut into thin strips
1 med green or red bell pepper, cut into thin strips
1 med onion, thinly sliced
8 flour tortillas
Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup for marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.