My absolute favorite chicken fajitas! The marinade for these is the best.
You can use the marinade for flank steak as well. Sometimes I do both chicken and beef and grill the meat. If you're going that route, leave the chicken and steak whole and reserve some of the marinade for the vegetables in a separate container. Cook the vegetables in a pan and grill the meat. Then slice and serve. Yum!
Servings 4 servings
For the Marinade: ¼ cup soy sauce use gluten-free if needed 2 tablespoons oil ¼ cup brown sugar 2 tablespoons lime juice 2 tablespoons white vinegar 3 cloves garlic minced 1 teaspoon salt ¼ teaspoon ground ginger ½ teaspoon pepper 1 teaspoon chili powder 1 teaspoon cumin For the Fajitas: 3 boneless skinless chicken breasts, sliced into thin strips ½ large red onion thinly sliced 1 medium green pepper thinly sliced 1 medium red pepper thinly sliced 2 medium tomatoes chopped (optional)
Mix all the ingredients for the marinate together in a large ziploc bag or shallow dish. Add the sliced chicken and mix to coat it evenly. Marinate for at least 1 hour or up to 12 hours.
Heat a large skillet with 1 tablespoon of oil. Add the chicken and all the marinate to the skillet and saute for 3-4 minutes, bringing the sauce to a full boil.
Add the sliced onions, peppers, and tomatoes and cook until they are just tender.
Serve on corn tortillas with your favorite toppings. My favorite toppings are avocado, feta cheese (or queso fresco), and salsa. Enjoy!
Calories: 420 kcal | Carbohydrates: 23 g | Protein: 39 g | Fat: 18 g | Saturated Fat: 2 g | Cholesterol: 108 mg | Sodium: 1607 mg | Potassium: 984 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 1755 IU | Vitamin C: 76.3 mg | Calcium: 44 mg | Iron: 1.9 mg