Chicken Fajitas

I had leftover peppers and onions from Christmas morning omelets, so I whipped these fajitas up for dinner last night and they were a hit with the hubby and kids! The best thing about this dish is that you can do all the hard work (dicing, chopping, slicing, mixing, etc.) ahead of time so when dinner time comes and the kids are antsy, all you have to do is throw everything on the stove and it's ready in minutes!

Chicken Fajitas

Ingredients:

• 1 lb. boneless skinless chicken breasts, chicken thighs, or steak (I used chicken tenders because they cook up so quickly and I always keep a big bag in my freezer)
• 2-3 bell peppers (I used green, red, and yellow), stem and membranes removed and peppers quartered
• 1 large onion sliced into 1/2" slices

Marinade:

• 1/3 cup water
• 2 Tbsp. vegetable oil
• 2 cloves garlic, pressed or finely minced
• 3 teaspoons vinegar
• 2 teaspoons soy sauce
• 1-2 teaspoons liquid smoke
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayanne pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder

Method:

• Pleace meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
• Preheat bbq grill, indoor grill, or large skillet. If you're using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.
• Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:
• Flour tortillas
• Black beans
• Rice
• Pico de gallo or salsa
• Diced avacado or guacamole
• Sour cream

*recipe from Our Best Bites