Recipe: Fajitas

Every Sunday morning I sit down with my pad of paper and pen and I create a weekly meal plan for dinners. Breakfasts and lunches are fairly easy, but dinners can be a bit of a struggle for many reasons. While I try to limit most of our evening activity I can't totally exclude everything. Thursday is our busy night thus far, with soccer practice AND Tiger Cubs so on that evening so we usually eat dinner out someplace semi-healthy (think Bread Co). Alex is also in this super picky food mood right now so it is no telling what he will or will not eat. Seriously, the kid could scarf down chicken on Tuesday and by Thursday he hates it....so is the life of a 4 year old! Right now the boys, especially Brennan, are on a Mexican kick so at least once a week I try to make something themed around beans, rice and cheese. I am a vegetarian and by the looks of Alex's food preferences he is leaning towards a mostly meat-free diet so beans are a great source of protein for us. I know Brennan is getting protein from the chicken, but the beans are an added bonus of protein, fiber and other vitamins/minerals.

Tonight I decided we would have fajitas. I hate cooking meat so I was quite happy when Bryan volunteered to grill the chicken. Best of all, we cooked everything outside so my kitchen stayed fairly clean! Here is the recipe we used for Tequila Lime Chicken and Veggie Fajitas:

Ingredients:


1lbs of all natural, organic chicken breast
Tequila (to your liking, we just splashed some in to mix all of the ingredients)
Lime juice (to your liking)
4 peppers (I used a combo of red, orange, yellow and green)
Onion
Fajita dry mix (I used a store bought brand, but it contained the least amount of ingredients)
1 cup water

Whole wheat and/or corn tortillas, shredded cheese, sour cream, etc.

Directions:


1. Place sliced chicken breast, tequila, lime juice, 1/2 cup water and half of the fajita dry mix into a zip lock bag, marinate for at least 30 minutes.

2. Slice onion and peppers into strips; place veggies into zip lock bag along with the rest of the tequila, lime juice, 1/2 cup water and the rest of the fajita mix, marinate at least 30 minutes.

3. Place chicken breast slices onto grill, discarding marinade mix. Grill until fully cooked.

4. Place veggies inside a grilling basket, discarding marinade mix. Grill to your liking (I prefer tender-crisp).

5. Once all the meat and veggies are grilled start assembling your fajitas and enjoy!

Bryan likes meat, veggies, shredded cheese and hot sauce. Brennan will only eat meat, beans and shredded cheese on his fajitas. Alex likes black beans, sour cream and shredded cheese fajitas. I make mine with black beans, veggies, shredded cheese and light sour cream. I guess in a true sense these are not traditional fajitas, but I love making them because everyone can make their dinner to their specific liking. I served black beans and fresh kiwi as sides. It was a hit with everyone!