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Chicken Fajitas

Serve these fajitas when company’s coming. Complete the meal with spicy salsa, tortilla chips, drinks on ice, and chocolate cookies. Save 4 of the chicken breasts to prepare the recipe at left for another meal.
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Ingredients

Makes 6 servings / Prep: 10 min., Chill: 2 hrs., Grill: 25 min.

  • 1 cup vegetable oil
  • ½ cup lime juice
  • ½ cup chopped fresh cilantro
  • 4 garlic cloves pressed
  • 2 teaspoons salt
  • 1½ tablespoons black pepper
  • 8 large skinned and boned chicken breasts
  • 12 6-inch flour tortillas
  • 1 avocado peeled and sliced
  • 2 cups 8 ounces shredded Monterey Jack cheese
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 12 romaine lettuce leaves
  • Sour cream
  • Salsa

Instructions

  • Whisk together first 6 ingredients in a shallow dish or large zip-top freezer bag; add chicken.
  • Cover or seal, and chill 1 to 2 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 to 25 minutes or until done.
  • Chop 4 chicken breasts (reserve remaining chicken for Quick Chicken Tostadas at left).
  • Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.
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Course; Chicken
Cuisine; Mexican