When I was meal-planning for this week, I was having trouble deciding what to cook. I think this is the third or fourth week that I've been really planning what we eat, and I have started to run out of ideas. So, I asked Joe if he had any special requests, and he asked for fajitas, which we haven't had in a while.
We have been eating a similar version of these fajitas for quite some time. Fortunately, we have graduated from using the tiny George Foreman in my 1-bedroom apartment in Houston to actually grilling the chicken on a real grill. I just love the flavor the real grill gives the chicken. And nowadays I even marinate the chicken! Also, I noticed that bell peppers were relatively cheap at Kroger, so I could buy fresh this time around instead of using the frozen packages of pre-sliced tri-color bell peppers (which also work very well, by the way, when you're on a budget). I also splurged and bought an avocado.
- 1 lb boneless, skinless chicken breasts
- 1 red bell pepper, sliced in strips
- 1 green bell pepper, sliced in strips
- 1 cup red onion, chopped roughly
- 2 tbsp olive oil
- salt & pepper to taste
I marinated the chicken breasts (marinade recipe below) for about an hour. Joe manned the grill and cooked the breasts over medium-high heat and then sliced them into strips. I sauteed the peppers and onions until soft but not soggy. We ate these on whole wheat tortillas and garnished with cheese, lite sour cream, and salsa.
Marinade (from here)
1/4 cup beer (not lite beer)
1/3 cup fresh lime juice
1 tablespoon olive or canola oil
2 large garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste
Combine ingredients and mix well. Pour marinade over chicken in a non-reactive container (We use a big Ziploc freezer bag.) Refrigerate for 1 to 3 hours.