The Best Chicken Fajitas

This hot summer weather put me in the mood for something fresh and light. These fajitas hit the spot. I LOVED them ... and so did the kids - amazing! My personal variations include using whole wheat tortillas, fresh avocados (vs. guacamole), smaller cut mushrooms - for the kids sake, reduced sodium soy sauce (pointless because you add salt anyway), and chicken breast tenderloins. Anyway, give it a try, it's delicious!

The Best Chicken Fajitas (courtesy of www.melskitchencafe.com)

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*Serves 4-5

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness – I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Marinade:

¼ cup fresh lime juice (about 3-4 limes)

1/3 cup water

2 tablespoons vegetable oil

2 large cloves garlic, minced

1 teaspoon salt

3 teaspoons apple cider or red wine vinegar

2 easpoons soy sauce

½ teaspoons chili powder

½ teaspoon cayenne pepper

½ teaspoon liquid smoke

¼ teaspoon black pepper

1/8 teaspoon onion powder

Fajitas:

1 1/2 pounds chicken breasts (about 3 large chicken breasts)

1 yellow onion, cut into thin strips

1 green pepper, cut into thin strips

1 red (or orange) pepper, cut into thin strips

8 ounces fresh mushrooms, quartered

1 teaspoon soy sauce

2 tablespoons water

½ teaspoon fresh lime juice (a quick squeeze of a cut lime)

dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!