You can see in this picture that I didn’t have avocado on hand and didn’t add greens either…still delicious though!

This Chicken Fajita recipe is one of our family favourites and makes the menu at least twice a month.  This recipe was taken from a collection of Mini Canadian Living Cookbooks that I got “free with a fill” at a local gas station when I was in university. When I look back now, I realize how lucky I was to have managed to collect the whole set ~ LOL!  I tried to search for it on the Canadian Living archives, but couldn’t find it.

Chicken Fajitas

Serves 4.

Ingredients:

4 boneless skinless chicken breasts
1/4 cup chicken stock
2 Tablespoons lime juice (preferably freshly squeezed)
2 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon pepper
4 – 8 flour tortillas (depending on how much you stuff each)
2 Tablespoons vegetable oil
1 onion, thinly sliced
1 small sweet red pepper, cut in thin strips
1 hot banana pepper, cut in thin strips
salt

Garnish:

Salsa
Chopped tomatoes
Sour Cream
Avocado
Lettuce (optional)

Instructions:

• Slice chicken crosswise into strips.  In a bowl, combine the stock, lime juice, garlic, cumin, coriander and pepper. Add chicken and stir to coat; set aside. (The recipe doesn’t really indicate how long to marinate, but I like to let mine sit a minimum of 10 minutes, but up to an hour).
• The recipe suggests warming the tortillas by wrapping them in foil and placing them in a 350 degree oven for 10 minutes or until heated through. (I always skip this step.)
• Heat 1 Tablespoon of the oil in a skillet over high heat. Drain the chicken, reserving the marinade. Pat the chicken dry (I often skip this as well) and add it to the hot skillet. Stir-fry for 4 to 5 minutes or until it is no longer pink inside. Remove the chicken and set it aside.
• Add the remaining oil to skillet.  Stir-fry onion, red peppers and banana peppers for 1 minute. Pour in reserved marinade; cook, stirring for about 30 seconds or until most of the liquid has evaporated. Return the chicken to skillet and heat through.  Season with salt to taste.
• Garnish: Spoon salsa and tomatoes over the tortilla. Top with the chicken mixture, sliced avocado and a dollop of sour cream.  Fold and serve.

This recipe has great flavour and is a pretty healthy meal. It is often included in our weekly menu plan because it is easy to make and liked by the whole family. Enjoy!

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