Fajitas to go

Grilled Chicken Fajitas
Juice from 2 limes                             1 ½ Tablespoons parsley
6 Tablespoons oil                              3 boneless chicken breasts
3 garlic cloves                                   1 red onion, sliced into rings
1 Tablespoon Worcestershire             1 large bell pepper
1 ½ teaspoons brown sugar               1 large yellow pepper (I only used 1 bell pepper)
1 jalapeno chili                                  flour tortillas (I prefer whole wheat.)

Whisk together lime juice, 4 T. oil, garlic, Worcestershire, brown sugar jalapeno, parsley, 1 t. salt and ¾ t. pepper.  Reserve ¼ cup marinade.

 

Place chicken in marinade.  Cover.  Refrigerate 15 minutes.  Add 1 t. salt to marinade.  Refrigerate another 15 minutes.







Brush onion and pepper with remaining oil.  Season with salt and pepper.
   
Grill peppers and onion in grill basket.

 

Grill chicken until no longer pink.









Slice to ¼” strips and toss with 2 T. reserved marinade.

Serve chicken and vegetables with warmed tortillas.

This recipe is dedicated to all of those families out there who eat dinner on the run.  My daughter ate her fajitas in the car, on the way home from soccer practice.   My son ate his fajitas after his driving lesson and on his way to baseball practice.  I ate mine in between picking the kids up and dropping them off at practice.  It was one of those busy nights when our schedules just didn't allow for everyone to eat dinner together.  Even though we didn't have time to sit down at the table together, we still managed to eat a healthy dinner.  (Even if it was in the car.) 
 
Ciao!


Grilled Chicken Fajitas
Juice from 2 limes                             1 ½ Tablespoons parsley
6 Tablespoons oil                              3 boneless chicken breasts
3 garlic cloves                                   1 red onion, sliced into rings
1 Tablespoon Worcestershire             1 large bell pepper
1 ½ teaspoons brown sugar               1 large yellow pepper (I only used 1 bell pepper)
1 jalapeno chili                                  flour tortillas

Whisk together lime juice, 4 T. oil, garlic, Worcestershire, brown sugar jalapeno, parsley, 1 t. salt and ¾ t. pepper.  Reserve ¼ cup marinade.  Place chicken in marinade.  Cover.  Refrigerate 15 minutes.  Add 1 t. salt to marinade.  Refrigerate another 15 minutes.  Brush onion and pepper with remaining oil.  Season with salt and pepper.  Grill peppers and onion in grill basket.  Grill chicken until no longer pink.  Slice to ¼” strips and toss with 2 T. reserved marinade.  Serve chicken and vegetables with warmed tortillas.