Friday, February 11, 2011

Chicken Fajitas

Posted by Chris Beason | Friday, February 11, 2011 | Category: , , |

This morning I was able to start my day out at 7 a.m. as usual with a cup of coffee. My meals today were:
7 a.m. Egg and Cheese on Wheat Toast
10 a.m. Apple and String Cheese
1 p.m. Turkey and Lettuce on Wheat
3 p.m. Oats and Honey Granola Bar
6 p.m. Chicken Fajitas
At around 9 p.m. I'll be having Mini-wheats Cereal

For the past two days I've been wanting to make Chicken Fajitas, but my work schedule (I blame this on the snow) didn't allow it.  Finally! I made Chicken Fajitas tonight for supper. Normally, I cook for three adults, including myself, but most of the meals I make will actually feed four adults.

I usually buy a large package of boneless skinless chicken breasts (about 9 in a package) and divide it up into freezer bags with three pieces in each one. My mother-in-law bought me some Ziplock Vacuum freezer bags and they work great for this!  I can pull a bag out of the freezer at night, put it in the refrigerator and it will be thawed in time to cook for supper the next night.

2-3 Chicken Breasts
1 medium-sized Onion
1 Bell Pepper
1 Avocado
Fajita Seasoning packet
1/4 cup water
2 tablespoons oil

Using a gallon Ziplock bag, pour in the seasoning packet, water and oil and squeeze the bag to combine it all. Add the chicken breasts, seal the bag and turn it to coat the chicken. The meat needs to marinate longer than the chicken so it can be set aside while chopping up the onion and bell pepper.

To cut up the onion, Slice off the top and bottom, then cut from top to bottom through the outside layer of the onion. This will let you peel off just the skin of the onion. I've heard that you can tell how bad winter is going to be by how thick the onion's skin is. It must be true because the skin on my onion was pretty thick. To keep from crying while cutting your onion, rinse your knife and the onion in cold water. Cut the onion in half from top to bottom and then slice the onion into thick strips.  Add the onion to the Ziplock bag.

Cut the bell pepper into strips. There are probably several ways to cut up a bell pepper, but the way I do it is to lay the bell pepper on the side and slice off the top of it just right above the stem. Now you should be able to see the seed pod in the middle of the bell pepper.  Take your knife and cut through the veins that are holding it and then remove the seed pod. Slice off the bottom of the bell pepper and rinse it off to remove all the seeds. Make sure you rinse your knife as well. Slice the bell pepper into strips and add it to the bag. Turn the bag to coat the onion and the bell pepper and set it aside.

I use a George Foreman grill to cook my chicken.  If you don't have one, you can use a skillet with a lid. Take the chicken out of the bag and put it either on the grill or in a skillet. If you're using a skillet, you'll want to turn your heat on medium-high, add your chicken and then put the lid on it. Set a timer for 4 minutes and then flip your chicken over (after the 4 minutes has passed). Cook for another 4 minutes and then cut through the thickest part of the chicken to make sure you don't see any pink in the meat.

While the chicken is cooking, heat up a skillet on medium-low and pour in the bell pepper and onion. You'll want to add a little water (about 1/4 of a cup) and let it simmer, stirring it occasionally until the onion is transparent. Turn off the heat and put a lid on the skillet so it will continue to cook the bell pepper until you're ready to put it on your tortillas.

Once the chicken is done, put it on a cutting board and cut it into thin strips.

Sliced chicken on a tempered glass cutting board.
Instead of using cheese and sour cream, I slice up an avocado so you get the same texture and it's really good too! To pick out a ripe avocado, push the top of the avocado with your thumb and if pushes in easily, it's ripe.  To peel the avocado, use a pairing knife and cut completely through to the seed and work your way around it so that it's cut in half. Cut in half again from top to bottom cutting only through the peel all the way around. Now the peel should be in four sections and you can pull the peel off from the top down.

After you've removed the peel, use your thumbs to pry the avocado in half and then pull out the seed. Slice the avocado into thin slices.

 Now you can put the meat and vegetables in a tortilla and wrap them up or just fold the tortilla in half and enjoy!

Wheat and Spinach Tortillas
I've saved my leftovers to add to pasta later on.  Another great use for these bags! (No, this is not a sponsored post. I just love these bags!).

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