Diana – this one’s for you!
I’ve really enjoyed this particular Fajita Marinade from allrecipes.com (fajita marinade III). It’s quick, easy and delicious!
I really like the rosemary & lemon combination–it has a strong lemon flavor. If you don’t like it, you could reduce the lemon juice or substitute some lime juice. I think I’ll try some lime in it next time.
1 1/2 cups vegetable oil
1 cup lemon juice
1 tablespoon chopped green onion
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 tablespoon dried oregano
1 clove garlic, minced
12 chicken breasts, cut into strips
Mix everything together and divide among Ziploc bags to suit your family. For us, 1 chicken breast per serving is a generous helping.
Also, while bell peppers are fresh and a relatively good price right now, I like to chop them up and store them in the freezer. Stash some homemade whole wheat tortillas in the freezer as well, and you’ve got a full meal ready to go in no time.
To prepare: Ideally, take the chicken out of the freezer the night before you want this delicious meal so that it can thaw slowly and marinate while it does that. But last time I made these I just thawed two frozen marinated chicken breasts in some warm water for an hour or so and they had plenty of flavor.
Cook the chicken strips and marinade in a frying pan over medium high heat until chicken is cooked and marinade boils. Remove chicken and saute vegetables in marinade. Add chicken back to marinade mixture and serve on warmed tortillas. Of course, lettuce, tomato, sour cream, guacamole, salsa, and cheese can all make great additions. But it’s also really good all by itself.