This Tex-Mex flavor is good in lettuce leaves as well as in flour tortillas. The source is Everyday Food, October 2004. Total time: 30 minutes. Preparation: 10 minutes. Ingredients: 4 cloves of minced garlic, 2 tablespoons of fresh lemon juice, 1 teaspoon of ground cumin, coarse salt and ground pepper, 4 boneless chicken breast halves (each 6 ounces), 3 tablespoons of vegetable oil, 2 peppers (red, yellow, or both), ribs and seeds removed, sliced into 1/2-inch strips, 1 medium onion, sliced into 1/2-inch strips, lettuce leaves. Optional additions: cilantro sprigs, 1/3 cup of low-fat sour cream, 1/3 cup of salsa, 1 cup of diced Monterey Jack cheese, lemon wedges. Directions: 1. In a medium-sized bowl or resealable plastic bag, mix garlic, lemon juice, cumin, 2 teaspoons of salt, and 1/2 teaspoon of ground pepper. Add chicken and coat. 2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken breasts. Cook until opaque all over, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with paper towel. 3. Heat remaining tablespoon of oil in skillet. Add peppers and onion. Season with salt and pepper. Cook mixture, stirring constantly, until vegetables are tender, 5 to 7 minutes. 4. Thinly slice chicken. Serve with cooked vegetables and desired accompaniments, allowing guests to assemble their own fajitas. Cooks notes: Chicken can be replaced with 1 1/2 pounds of sliced beef, cooked in skillet to desired doneness and thinly sliced.
27.04.2023 @ 08:44
This Tex-Mex flavor is good in lettuce leaves as well as in flour tortillas. The source is Everyday Food, October 2004. Total time: 30 minutes. Preparation: 10 minutes. Ingredients: 4 cloves of minced garlic, 2 tablespoons of fresh lemon juice, 1 teaspoon of ground cumin, coarse salt and ground pepper, 4 boneless chicken breast halves (each 6 ounces), 3 tablespoons of vegetable oil, 2 peppers (red, yellow, or both), ribs and seeds removed, sliced into 1/2-inch strips, 1 medium onion, sliced into 1/2-inch strips, lettuce leaves. Optional additions: cilantro sprigs, 1/3 cup of low-fat sour cream, 1/3 cup of salsa, 1 cup of diced Monterey Jack cheese, lemon wedges. Directions: 1. In a medium-sized bowl or resealable plastic bag, mix garlic, lemon juice, cumin, 2 teaspoons of salt, and 1/2 teaspoon of ground pepper. Add chicken and coat. 2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken breasts. Cook until opaque all over, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with paper towel. 3. Heat remaining tablespoon of oil in skillet. Add peppers and onion. Season with salt and pepper. Cook mixture, stirring constantly, until vegetables are tender, 5 to 7 minutes. 4. Thinly slice chicken. Serve with cooked vegetables and desired accompaniments, allowing guests to assemble their own fajitas. Cooks notes: Chicken can be replaced with 1 1/2 pounds of sliced beef, cooked in skillet to desired doneness and thinly sliced.