So, here is what you will do:
Mix up your marinade in a ziploc bag, then toss in chicken, sliced red and green peppers and a vidalia onion. I implore you, go for the vidalia onion, it added such a surprising sweetness. Throw that in the fridge until you're ready to cook. I did this part in the morning while I was making breakfast and in the midst of the messy-kitchen phase of the day. Ha! All day long is the messy kitchen phase of my day, but morning does seem to be extra messy with at least the potential for a clean afternoon. About a half hour before dinner, preheat the over to 400° then line a cookie sheet with aluminum foil and spread the chicken and veggie mixture.
Be sure to have your dinosaur and chicken at the ready for some quick quality control measures before proceeding. Then, once given the all clear, place in the pre-heated oven for 20-25 minutes. I went with a happy 22 minutes and it worked great, of course the smell coming from the oven at about the 15 minute mark had me pretty impatient, but my sense of food safety kicked in and we waited.
Check out the steam coming from this sucker. It was just like the fajitas you get in a Mexican restaurant, except we're home, we're in our pajamas and it's so much cheaper. (Side note: why are fajitas so expensive, anyway?!)
Make sure quality control is checking out the edibility of the cheese and cilantro.
Place in whole wheat tortillas (corn, if you prefer), top with shredded cheese, lettuce, cilantro and salsa and please, ENJOY. This one is a keeper and will definitely be making its way into our regular rotation.
Recipe:
Marinade -
3 tbsp olive oil
2 cloves garlic, sliced
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
Fajitas -
2 chicken breasts, sliced
1 red, 1 green pepper, sliced
1 large vidalia onion, sliced
Tortillas
Shredded cheese
Lettuce
Salsa
Cilantro
Anything else that strikes your fancy
Recipe heavily inspired by Baked Bree
