Thursday, December 30, 2010

Gluten-Free Chicken Fajitas

Chicken Fajitas

I received this recipe from email newsletter.  It was intended to be grilled but I wasn't willing to go stand out in the cold.  So, I used the following recipe and sauted in a large skilled.  Two things I learned:  
  1. I should have grilled as listed in instructions
  2. I should have doubled the recipe for the marinade as I used both chicken and veggies.

Here's the recipe:
  • 1/3 cup extra virgin olive oil
  • juice of one small lime (approximately 2 T.)
  • 1/2 teaspoon grated lime zest
  • 2 cloves garlic, crushed (approximately 2 teaspoons)
  • 1 1/2 teaspoons fresh oregano (or 1 teaspoon dried oregano)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon chili paste (optional)
  • 1 pound chicken breast, cut into 1-2 inch chunks or raw, peeled and deveined shrimp
    • OR cleaned vegetables like bell peppers, mushrooms, cherry tomatoes, beans, squash cut into large pieces
Mix all ingredients together in a large bowl, except veggies, chicken or shrimp, to make marinade.  Toss veggies, chicken or shrimp in marinade and cover with plastic wrap or seal with marinade in a large zip-loc bag; refrigerate until ready to cook.

Grill 2 minutes per side on a skewer or in a grill pan, or roast by placing the shrimp or chicken on an oilded baking sheet and drizzle with marinade.  Spread out in a single layer to roast for 5-6 minutes until the shrimp are pink or the chicken is white and cooked through; be careful not to overcook or the shrimp/chicken will become tough. 

Serve with gluten-free flour tortillas.

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