1/2 c olive oil
1/2 c distilled white vinegar
1/2 c fresh lime juice (I usually just use the bottled stuff for convenience and it is fine)
2 (.7 oz) packages dry Italian style salad dressing mix
3-4 chicken breasts, cut into fajita strips or chunks
1 onion, sliced
1 green bell pepper, sliced
flour tortillas
In large bowl, combine oil, vinegar, lime juice and salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours (or, in my case, all day).
In large skillet, saute until chicken is cooked through and onion is translucent.
Kaylyn says they eat them in tortillas with sour cream, but the flavor is so fabulous you really don't need anything else. I still like to add cheese and tomatoes, and maybe some cilantro-lime rice, but she's right--they are so good.
In large bowl, combine oil, vinegar, lime juice and salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours (or, in my case, all day).
In large skillet, saute until chicken is cooked through and onion is translucent.
Kaylyn says they eat them in tortillas with sour cream, but the flavor is so fabulous you really don't need anything else. I still like to add cheese and tomatoes, and maybe some cilantro-lime rice, but she's right--they are so good.
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