May 06

Foodie Friday -- Chicken Fajitas

by Staff

Didn't get enough of Cinco de Mayo? Give this weekend’s dinner some sizzle with these not-too-spicy chicken fajitas. This flavor-packed recipe feeds about five people and also makes for great leftovers!

1 cups soy sauce
1 cups water
cup lemon juice
1 cup ice
cup pineapple juice
cup brown sugar
4 boneless chicken breasts
2 medium green peppers, sliced thin
2 medium white onions, sliced thin
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 medium tomatoes, diced small
1 small bunch cilantro, chopped
2 teaspoons lime juice
cup corn
1 can black beans, drained
1 cup salsa
12 flour tortillas

1. In a bowl mix soy sauce, water, lemon juice, pineapple juice, brown sugar and ice; stir until all sugar is dissolved
2. Place chicken breasts in marinade; cover and refrigerate for two hours
3. In another bowl mix diced tomatoes, cilantro, lime juice, corn, black beans, salsa, teaspoon salt and teaspoon pepper; chill mixture
4. Remove chicken from the marinade; grill or bake chicken until cooked
5. In a medium saute pan, place two tablespoons of olive oil in pan and heat; add peppers and onions; saute until tender; season with salt and pepper
6. Slice chicken to inch thickness; serve sliced chicken over sauteed peppers and onions; place in floured tortillas; add tomato and black bean mix from step three