We love fajitas! Especially when eating out. I love to get that sizzling skillet brought to me and smell the mix of chicken, peppers, and onions. That along with a warm, soft, fresh tortilla is absolutely the best! No need for cheese, lettuce or other typical taco toppings. Just a little freshly made guacamole and a dollop of Greek yogurt and I am one happy momma!
I've tried many different recipes, used spice packets, and blends and have been unable to recreate the flavors you get at a Mexican restaurant... that is, until now.
For the Marinade:
1/2 cup freshly squeezed orange juice
2 chipotles (from a can of chipotles in adobo sauce) use one pepper if you want a milder heat
2 garlic cloves
3/4 tsp salt, plus extra for the vegetables
1/2 tsp freshly ground pepper
1/2 tsp dried oregano
1 lb boneless skinless chicken breasts, cut crosswise into 1/2 inch slices
1 medium onion, cut into thin rounds
2 medium bell peppers (any color), cut into strips
4 (8 inch) whole wheat tortillas
Pour all of the marinade ingredients into a blender. Blend until well mixed.
Place the chicken in a Ziploc bag, pour marinade over the chicken and refrigerate for at least 30 minutes to overnight.
Arrange the chicken (allow excess marinade to drip off before placing on the baking sheet) on one half of a baking sheet (rimmed and lightly sprayed with oil). Place onions and peppers on the other half of the baking sheet, season with extra salt and spray lightly with cooking spray. Broil until the chicken is cooked through and the vegetables are browned in spots, 5-7 minutes.
Heat tortillas. Serve the chicken and vegetables wrapped in warmed tortillas. If you like, top with avocado, Greek yogurt, and a squeeze of lime.
Adapted from: Bobby Deen's "From Mama's Table to Mine" (I highly recommend this book if you love comfort food but want to eat healthier. So far everything has been delicious and you'd never know it was light!