1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
1 jalapeño pepper, thinly sliced
Reduced-fat sour cream (optional)
Fresh cilantro leaves (optional)
How to Make It
Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
The marinade is outstanding! I used chicken tenders instead of cutting up chicken breasts and stuffed the shredded chicken into lightly roasted pepper halves topped with a little Pepper Jack cheese. Oh my, yum!
This was such an easy dish - healthy and delicious! I included three peppers - because I really like veggies - but otherwise made pretty much followed the recipe. The marinade really made the meat and veggies very tasteful. I served with brown rice and spinach. Definitely make again!
Yes, you gotta take the time to marinade so these are a bit more time consuming but well worth it. I did grill the chicken breasts whole and then sliced them while the veggies finished grilling. I served them with some mashed avocado and they were delicious.
Very good. Prepped all in the afternoon so it came together really quickly at dinner time, veg & fixins doubled to serve 8. Subbed 1lb boneless, skinless chicken thighs, pounded to uniform thickness, sliced & marinated in the beer mixture. For the extra 4 portions, prepped additional 1lb boneless, skinless, pounded, sliced chicken breasts but marinated this in 1/3c orange juice, 1/6c lemon juice, 1/6c lime juice, 1/2tsp chopped garlic, 1/2tsp chopped chipotle pepper. Cooked & served the two types of chicken separately.
Absolutely loved these fajitas. My husband and two teenage boys loved them so much. They did not even realize how healthy they are. They said they could eat them every week. I will definitely make them again.