I tried out my cooking skills recently with these ad hoc chicken fajitas. It's so easy a guy like me can do it. The result was super delicious, so much so I made it twice. Once as the salad below and once using the romaine leaves as a wrap/taco shell.
- 1 Chicken Breast, thawed
- 1 tbsp. lemon or lime juice
- 3 Baby Bell Peppers, seeded and sliced into circles
- 1 jalapeno pepper, seeded to preference and sliced
- 1/2 White Onion, sliced to comparable chunks
- 1 tbsp minced garlic
- 2 splashes of oil
- salt & pepper
- Romaine lettuce
- Pico de gallo (I just went store-bought)
- 1/2 avocado
- 1 tbsp. sour cream (optional)
Place chicken in a bowl, add a splash (1 to 2 tbsp) of oil, minced garlic, 1/2 tsp of salt and lemon juice. Mix to coat chicken and let sit. Heat second splash of oil in sautee pan and heat on medium. Once hot, add chicken (save the bowl for a moment) and brown for a couple minutes on each side. Remove chicken and cut length-wise into strips and recoat in bowl of seasoning. Place chicken into pan and cook rest of the way. Remove chicken into a bowl. Place peppers and onions into sautee pan and cook to slight brown (about 3 minutes with frequent stirring). Add chicken back in and mix with veggies. Remove from heat and serve on bed of sliced up romaine with avocado, pico and sour cream on top OR use whole romaine leaves like taco shells, wrap and enjoy.
No comments:
Post a Comment