Use this recipe when you've forgotten to marinate the chicken and your kids have likewise forgotten to take the chicken out of the fridge for you even though you asked.
Also, when you don't have time to grill, when someone needs a ride to class within in hour, if you like leftovers, if a relative is dairy intolerant, or if you're practicing a gluten free lifestyle. I'm not sure about the caveman diet, but I'm pretty sure I can fit it into Weight Watchers parameters.
Basically mix and max chicken fajitas can work if you want to slam dinner on the table for most omnivores.
…and yes, even I invest the cash for skinless, boneless white meat from time to time.
Ingredients
1 1/2 pounds skinless boneless chicken sliced into bite sized pieces
1 medium to large onion, halved & sliced
2 bell peppers, any color combo, halved & sliced
2 cloves of garlic, sliced, optional
Veggie oil
3 teaspoons cumin, separated
1 1/2 teaspoons coriander, separated
1/4 teaspoon cayenne, optional
1 lime
Salt & pepper
Whole wheat, corn or rice tortillas ….or over rice
Condiments: pickled jalapeño, grated mild cheese, sour cream, lime
Season chicken with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Cook chicken about 5 minutes, then add 2 teaspoons cumin and 1 teaspoon coriander, toss and finish cooking 3-4 more minutes. Remove chicken. Add 1-2 more teaspoons of oil. Sauté onions, adding peppers and garlic (if desired) after a few minutes. Veggies are done when they're crisp, caramel colored outside & tender inside. Season with 1 teaspoon cumin, 1/2 teaspoon coriander (cayenne if desired) when close to being done. Add chicken back to pan, tossing to reheat. Squeeze 1/2 lime into pan. Adjust salt & pepper.
Meanwhile heat stack of tortillas covered by damp paper towels in microwave (about a minute).
Platter, serve, eat & carpool – B
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