These chicken fajitas have a mild garlic flavor with just a hint of lime.
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1/4 cup chicken broth
2 tablespoons lime juice
2 tablespoons vegetable oil
1/2 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon hot pepper sauce
4 (5-ounce) boneless skinless chicken breasts, cut into 1/4-inch strips
1 green bell pepper, cut into 2x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 (8-inch) flour tortillas or 4 pita breads, cut in half, warmed
Shredded Cheddar cheese
Combine all marinade ingredients in large resealable plastic food bag; add chicken strips. Tightly seal bag. Turn bag several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Drain chicken; discard marinade.
Place chicken, green pepper and onion in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until chicken is no longer pink.
Serve chicken mixture in warm tortillas with toppings, as desired.
If serving fewer than 4 people, prepare fajita chicken mixture as directed. Freeze leftover mixture in portions desired for future meals. Prepare desired number of tortillas and toppings needed for each meal.
Explore reviews fromour online community
The recipe was very tasty. We cut down the marinade time by using our Food Saver--Marinator (30 minutes). Added mexican rice as a side item.