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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole. Ingredients:
3/4 cup lime juice |
1/2 cup olive oil |
3 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips |
3 small zucchini, julienned |
2 small yellow summer squash, julienned |
2 medium green peppers, julienned |
2 medium sweet red peppers, julienned |
12 flour tortillas (10 inches), warmed |
Directions:
1. In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally.
2. Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain.
3. Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately. Yield: 12 servings.
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