chicken fajitas

Serve with regular and/or low-carb tortillas, shredded green leaf lettuce, chopped tomatoes, shredded cheddar cheese, guacamole and sour cream.

ingredients

• 4 TB lime juice (or lemon juice)
• 2 TB vegetable oil
• 4 cloves garlic, pressed
• 2 tsp soy sauce
• 1 tsp lite salt
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 4 chicken breasts or 8 chicken thighs, skinned and boned
• 2 red bell peppers, sliced
• 3 medium onions, sliced
• 2 TB vegetable oil
• 2 TB water
• 1/2 tsp lime juice (or lemon juice)
• 1 tsp soy sauce

method

Mix lime juice, vegetable oil, soy sauce, lite salt, cayenne pepper and black pepper in casserole just large enough to hold the chicken. Add the chicken and marinade for several hours or overnight, turning once or twice.

Bake chicken at 350 degrees for 45 minutes.

Toss vegetables with vegetable oil and fry in batches in cast-iron skillet over medium-high heat. As each batch finishes, remove to a casserole. When last batch is finished, mix together water, lime juice and soy sauce and toss with vegetables. Place casserole in hot oven to keep warm.

Slice chicken into strips and pour along with pan juices in skillet over medium-high heat and cook until liquid has evaporated.

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