Gluten-Free Chicken Fajitas

Chicken Fajitas

I received this recipe from http://www.julesglutenfree.com/ 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.

Gluten-Free Flour Tortillas

I LOVE mexican foods but have been limited due to gluten in the tortillas and beans.  Since we are home for Christmas break, I decided to make an entire Mexican meal.

Menu:

• Chicken fajitas with homemade flour tortillas
• Mexican Rice
• Fresh made salsa and corn chips

Gluten-Free Flour Tortilla

Recipe found at http://www.glutenfreecookingschool.com/archives/gluten-free-casein-free-flour-tortillas/

Gluten-Free Main Dish for September 9

This was a simple recipe especially since Paige had the veggies sliced and diced before I got home from work.  (What a sweetie!)  Be careful with fajita and taco seasonings - many of them contain gluten!


FAJITAS OR FAJITA SALAD
Boneless, skinless chicken or thin beef steaks
1 McCormick Fajita Seasoning Packet (GF)
Sliced onion
Sliced red or green pepper
Tomato
Sour Cream
Cheddar Cheese
Corn Tortillas OR Lettuce Greens


Cut meat into thin strips and cook in olive oiled skillet on medium heat.  As the outsides begin to brown, add fajita mix with 1/2 cup water.  Add onion and pepper slices, bring to low-medium heat and let simmer for about 15 minutes or until peppers are softened.  


Fajitas:  Warm tortillas in microwave for about 30 seconds just before serving the meal and wrap in kitchen towl to keep warm.  Top tortillas with meat mixture, lettuce, tomato, cheese and sour cream


Salad:  Top bed of lettuce with meat mixtue and top with tomate, cheese and sour cream.