Chicken Fajita's

Miss Picky loves chicken fajita's and when I saw how fantastic it looked on Susan's blog, Savoring Time in the Kitchen, I knew I would be making them for my pickiest eater. Go ahead and look on Susan's blog, not only are the fajita's on Susan's blog awesome, so is everything else she posts! Well, maybe not those big giant beans that look like Lima's, they look so good, and Susan can make even Lima's look delicious, but I'm picky when it comes to Lima Beans :) 

I did notice it said soy sauce in the recipe. Hmmmm. Soy sauce is pretty versatile, Susan hasn't steered me wrong yet so I went ahead and made them.  And so glad I did. Miss Picky loved them. We all did. I used a fire-roasted salsa from Trader Joe's and thin chicken cutlets that I cut in strips. It said cubes, we like strips and besides, I'm not known for following directions, why start now?

What's really nice is that you can make it way ahead. I wish I thought of that this time. I rushed. I always rush to get dinner on. Some folks thrive on hectic. I know I do. But this was so easy, it makes a great last minute dinner, too!

Chicken Fajita's

Source: Savoring Time in the Kitchen

Printable Recipe

4 large, boneless, skinless chicken breast, cubed (I sliced mine in strips)
1/4 cup soy sauce
1/4 cup canola oil
1/4 cup salsa
1 clove minced garlic

1 red pepper, sliced (I used red, yellow and orange, no green!)
1 green pepper, sliced
1-2 onions, sliced
1 clove mined garlic
1/4 cup soy sauce
1/4 cup canola oil
1/4 cup salsa
1 lime

Preheat oven to 450 (convection setting, if possible)

Toss cubed chicken breast with 1/4 cup soy sauce, canola oil, salsa and minced garlic and place on a large, rimmed baking pan and place in pre-heated oven. Cook for about 20-25 minutes, tossing occasionally.

Meanwhile cook the onions and peppers in a large sauté pan until done (use a very large pan that will accommodate the chicken when it is done).  Note - I prefer to caramelize the onions separately from the peppers since I like the onions nicely browned and the peppers crisp/tender.  When the vegetables are done, combine them with the additional 1/4 cup of soy, salsa, canola oil and garlic and allow the mixture to simmer for just a few minutes to blend the flavors.  Add the cooked chicken to the vegetables in the saucepan, then add the juice of a fresh lime and toss.

Serve on warm tortillas with sour cream, avocado and salsa. This can easily be made earlier in the day and reheated before serving.

Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

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