Chicken Fajitas
Serves 4
Ingredients
- 4 boneless chicken breast cutlets, sliced or pounded thin
- 1/4 cup of your favorite herb-flavored, oil-based salad dressing ( I like Kraft Robusto Italian)
- Southwest seasoning (make your own)
- 1 package flour tortillas
- 1 onion, sliced in large chunks
- 2 bell peppers, one red, one green
- 1 small zucchini, sliced
Condiments and Toppings
Directions
In a glass baking dish, pour Italian dressing over the chicken breasts to coat. Don't use too much, you just want to moisten the chicken breasts with the dressing. Sprinkle the Southwest seasoning over both sides of the chicken breasts. Cover with plastic wrap and refrigerate. You can do this up to a day in advance.
About 10 minutes before you are ready to cook, slice the onion, peppers, and zucchini into a bowl. I like to add zucchini to the mix to up the vegetable quotient. Toss the vegetables with 2 tablespoons of Italian dressing and some fresh ground black pepper. Set aside.
Preheat your grill. When the grill is hot, place your vegetables in your vegetable grill-basket and cook them until browned and softened, but still crisp. Remove from the grill, cover and set aside.
Next, cook your chicken breasts 3-5 minutes per side until cooked through. They should read 185 degrees F on an instant-read thermometer. Remove them from the grill onto a plate and cover with aluminum foil. Let them sit for 5 minutes to absorb the juices, then slice lengthwise into strips. Meanwhile, heat the tortillas, either in foil on the grill or in your microwave oven.
Assemble your fajitas by layering the sliced chicken and the vegetables, adding with your favorite toppings.