24 Days Till Christmas - Chicken Fajita's

By the time I get dinner fixed and another meal in the freezer I am too tired to take a picture. Trust me - it's yummy!


Fajitas like Chili's®

Serves: 4
For the freezer: Prepare the raw chicken in the marinade and seal in ziplock.
Cut onions and peppers. Seal in another ziplock.
Prepare additional flavoring and ziplock.
Count # of tortilla's and put in another ziplock.
Put all the bags in a X large ziplock and label. Freeze.

Marinade:
1/4 cup lime juice
2 Tbls. olive oil OR vegetable oil
4 cloves garlic - crushed
2 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper

1 lb. boned, skinned chicken breasts OR skirt steak

2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper

1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic ziplock bag, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).

-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.

-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.

-Cut meat into thin strips; set aside and keep warm.
( I actually cut my meat into strips and cook in a skillet sprayed with Pam.)

-In a large skillet over medium-high heat, cook onion and peppers in 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
-Toss together meat, onions, and peppers.

Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.