Thursday, May 5, 2011

Make it a Quick-o Cinco de Mayo with these Fast and Fresh Chicken Fajitas

My family loves mexican-inspired food and I love anything that's quick and easy to make -- and more or less pretty good for you. This year, we're celebrating Cinco de Mayo with this super simple and simply delicious chicken fajita recipe!

What are you having for Cinco de Mayo?

Gina C's Fast and Fresh Chicken Fajitas

3 boneless, skinless chicken breasts, sliced into strips
1 red onion, sliced half-moon
3 cloves of garlic, minced
Corn tortillas
2 tablespoons vegetable oil, divided
Salt to taste
Cooking spray

Turn broiler to high. Line two baking sheets with aluminum foil and spray with cooking spray. Place chicken on one baking sheet. Drizzle with 1 tablespoon of oil. Season with salt. Place in broiler for 4 -6 minutes or until no longer pink in the middle.

Place the peppers, onions and garlic on the other baking sheet. Drizzle with the other tablespoon of oil and sprinkle with salt.

When chicken is done swap baking sheets, pulling out the chicken and putting in the pepper and onion mixture. Broil for 7 - 10 minutes, stirring once until peppers are soft and begin to slightly char.

While peppers are cooking, slice chicken into smaller strips and place in a serving bowl covered in aluminum foil. Heat corn tortillas in a small pan coated with cooking spray.

Take peppers out and add them to the chicken. Toss to mix.

Serve mixture in the bowl, with a plate of heated tortillas, sour cream (note: this will not be dairy-free with sour cream unless you use a sour cream dairy substitute!) and guacamole.

We assemble our chicken fajitas by smearing some guacamole and sour cream on the tortilla and piling the chicken and veggies sky-high.

Happy Cinco de Mayo!

P.S. Here are some other mexican-inspired recipes you might enjoy:

P.S.S. This Page has been linked to Tuesday Night Supper Club and Tempt My Tummy Tuesdays.