Southwestern Chicken Fajita
Guacamole and fajitas make a fun, easy meal perfect for Super Bowl or anytime. These Southwestern fajitas are filled with meat and colorful vegetables. They're easy to serve.
Typically, the meat is marinated overnight and then grilled, but I use a warm marinade and cut the chicken into thin strips beforehand to eliminate the waiting time. Red, yellow and green bell peppers make this a colorful dish, but you can use one or any combination of peppers you like.
This fajita recipe can be served on its own or with guacamole. Use the quick guacamole recipe here or look for a prepared guacamole in the market.
Fred Tasker's wine suggestion: A white pinot grigio would go nicely.
Helpful Hints:
_ Fajita marinade can be found in either the ethnic or marinade section of the supermarket.
_ Minced garlic can be found in the produce section of the market.
_ Tortillas can be warmed in the microwave instead of the oven. Wrap them in paper towels and microwave for 30 seconds.
Countdown:
_ Preheat oven to 350 degrees.
_ Marinate chicken.
_ Warm tortillas.
_ Make guacamole.
_ Make fajitas.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: } pound boneless, skinless chicken breast, 1 bottle fajita marinade, 1 package 8-inch light flour tortillas, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 large or 2 medium tomatoes, 1 small package shredded reduced-fat Monterey Jack or cheddar cheese, 1 carton reduced-fat sour cream, 1 bunch cilantro, 1 small ripe avocado and 1 lemon.
Staples: canola oil, minced garlic, onion, salt and black peppercorns.
