Chicken Fajita Vegetables

What began as a vegan recipe on the above website morphed its way into a healthier chicken fajita. It’s just the marinade is so delicious!

Found: AllRecipes.ca

Makes 6 servings

During internship, we had to organize a cafeteria theme day at the hospital. The obvious idea was for Mexican, as this is a cuisine brimming with vegetables…when done right. Sneaking in vegetables from salsa, to guacamole, to casseroles, rice…you name it, we attempted it.

Wecame across this marinade recipe intended to jazz up vegetables for vegan fajitas. Contemplating how to round out this lunch offering with protein, chicken fajitas always tend to be a hit. And a hit they were. Customers weren’t curious about what was in the fajitas, but were trying to figure out the flavour of the marinade.

Ingredients (marinade) – may choose to make a double batch, one for the chicken and one for the vegetables:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 tsp. white sugar
  • Garlic salt, to taste
  • Black pepper, to taste

Ingredients (fajitas):

  • 2 raw breasts chicken breast, skinless and sliced into strips (~2″ in length) **
  • Washed and sliced vegetables (bite-size): white onion, pepper, zucchini, mushrooms, etc.
  • 1 tbsp. extra virgin olive oil
  • 6-12 corn tortillas
  • Low-fat cheese, grated

**You can also replace the chicken with a can of rinsed black beans. In this case, marinate the vegetables instead.

How to:

  1. Combine all marinade ingredients in a large Ziploc bag. Add chopped chicken, seal, and allow to refrigerate for at least 30 minutes. In the mean time, prepare the vegetables and grate the cheese.
  2. In a skillet, heat oil over medium heat; add chicken and it’s marinade. Attend to chicken by flipping every few minutes. When meat is almost cooked completely (i.e. very pale pink internally), add the vegetables to the pan and cover with a lid. This allows the vegetables to steam quickly and prevents the chicken from overcooking. The goal is to maintain a slight crunch to the vegetables and white chicken (no pink!). Remove from heat.
  3. In a small pan over medium heat, individually toast the corn tortillas. Serve immediately alongside salsa, low-fat sour cream (or low-fat plain Greek yogurt), shredded cheese, guacamole…you name it!

Make it a meal:

  • This is a complete meal
  • If you need a little extra, add a side salad, some Mexican black beans, and Mexican rice
  • Use as a quick meal with a side of baked chips, guacamole, and black bean salsa
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