Who doesn’t love a good Mexican night at home? One of my favorite dishes to cook is chicken fajitas. I found this amazing recipe from Cooking Light and just had to share it with you all! It is so easy and the flavors are out of this world! Pair this with my
homemade margarita recipe and you are all set to head South of the Border without leaving your home! Remember use the hashtag #createchicville to share your creations!
3/4 cup dark Mexican beer
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
3 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
1 jalapeño pepper, thinly sliced
Reduced-fat sour cream (optional)
Fresh cilantro leaves (optional)
Combine first 6 ingredients, stirring well.
Place chicken in a zip-top plastic bag.
Add 3/4 cup beer mixture to bag; seal.
Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally.
Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Remove chicken from bag; discard marinade.
Sprinkle chicken evenly with salt and black pepper.
Add chicken to pan; cook for 2 minutes on each side or until done.
Remove chicken from pan; keep warm.
Remove onion and bell peppers from bag, and discard marinade.
Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes.
Toast tortillas in pan, if desired.
Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas.
Divide onion mixture evenly among servings.
Garnish with jalapeño slices.
Serve with salsa, sour cream, and cilantro, if desired.