*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We all enjoyed these fajitas I did marinate my chicken overnight and my husband grilled the chicken there really wasn't enough marinade to cook on the stove top to baste (believe me I tried) but the chicken was still tender and juicy. We did use some salt and ground pepper for more flavor when grilling. I didn't have lettuce but cheese and green onions made a great substitute. I would suggest some garlic and pepper to flavor the vegetables while simmering. We've been getting some summer like weather and already feels too hot to cook in the kitchen so this was a perfect easy meal for a night like that.
Our grill was broke so I cooked the chicken breast in the oven on broil for twenty minutes in a cast iron skillet turning every 5 minutes and basting. Then I cooked the onions and peppers in the juices from the bottom of the pan. Delicious!
First did this at Sun River. It was very popular, actually did not have much left over even though I thought I made way too much.
Allow ample to prepare, try to marinade chicken over night but 8 hours worked pretty well.
Loved this recipe! I tripled the marinade but didn t soak the breasts at all just basted them while they were grilling. Seasoned the breasts with salt pepper garlic and onion powder. Added some pico de Gallo and sour cream and these were great!