6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)
Photo: Oxmoor House
1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 pounds skinless, boneless chicken breasts
1 tablespoon canola oil
1 cup green bell pepper strips (about 1 medium)
1 cup red bell pepper strips (about 1 medium)
1 cup vertically sliced red onion
1 teaspoon seasoned salt
6 (8-inch) fat-free flour tortillas
3/4 cup bottled salsa
3/4 cup fat-free sour cream
How to Make It
Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.
I have another fajita recipe that I have been making for years and almost didn't try this--why change something that isn't broken? WOW!! I immediately threw out the other recipe. This was by far the best fajita I have ever made. I, too, was somewhat hesitate about the soy sauce but what a subtle flavor it gave to the chicken. I also used yellow and red peppers, not green as I don't care for them. I had leftover chicken which became some of the best chicken salad I have ever made. This was great with spanish rice.
Very good, very easy, and quite cheap. The best I can say is that these taste like quite good fajitas from a decent Tex-Mex place. Nothing terribly mind-blowing, but if you're looking for an excellent fajita recipe, I'm not sure you could do a whole lot better. HOWEVER! I will say that the cooking time for the chicken is way off. Boneless skinless breasts on a high heat, covered grill are usually done in 8-10 minutes (4-5 min./side). Cooking them at 10 minutes per side (20 min. total) would result in very dry chicken. Mine took about nine minutes. The veggies also took longer. I cooked them in a medium cast-iron skillet with a little bit less oil, threw in two sliced jalapenos, and cooked them (stirring frequently) for about 15 minutes in order to get some nice char on the peppers and onions. All told, this was a very tasty dish that yielded very good leftovers.
I didn't think this was going to taste so authentic with a soy sauce based marinade, but this recipe is AWESOME!!! The hubs literally couldn't stop eating it, and it didn't even need the sour cream or salsa toppings (though it was good with them, too) I grilled the whole thing, peppers and all, on an indoor cast iron grill, and skipped the sizzling pan since I didn't want to wash an extra dish. I'm going to have to make this again; DH will insist.