Build Your Own Chicken and Vegetable Fajitas
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Build Your Own Chicken and Vegetable Fajitas
Sometimes, it's easier to get dinner on the table and have everyone "make" it themselves, but it's also more fun for everyone, with exactly what you want!
Ingredients
Directions
Whisk together orange juice and zest, lime juice and zest, EVOO, chipotles, garlic, and cumin. Set aside.
Marinate the chicken or beef in the marinade for at least 4 hours or overnight.
Preheat the oven to 350˚F. Line a baking sheet with parchment paper and prepare a casserole dish with cooking spray.
Grill or sauté onions, peppers, and portobellos until softened and browned. Slice portobellos into julienne and transfer to a casserole dish.
Grill or sauté chicken until browned. Transfer to lined baking sheet and roast at 350F until chicken is cooked through, about 12 minutes. Cool and slice into julienne. Store in casserole along with veggies until ready to eat. Warm on a hot plate or in a warm oven.
Serve fajitas with garnishes and condiments and allow guests to customize their own.
Whisk cumin, adobo, lime juice, and EVOO together.
Toss vinaigrette with black beans. Serve hot or room temperature.
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add lime juice, onion, garlic, serrano, and cilantro and stir to combine.
Season with salt and pepper and a good drizzle of EVOO.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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Ingredients
Directions
Whisk together orange juice and zest, lime juice and zest, EVOO, chipotles, garlic, and cumin. Set aside.
Marinate the chicken or beef in the marinade for at least 4 hours or overnight.
Preheat the oven to 350˚F. Line a baking sheet with parchment paper and prepare a casserole dish with cooking spray.
Grill or sauté onions, peppers, and portobellos until softened and browned. Slice portobellos into julienne and transfer to a casserole dish.
Grill or sauté chicken until browned. Transfer to lined baking sheet and roast at 350F until chicken is cooked through, about 12 minutes. Cool and slice into julienne. Store in casserole along with veggies until ready to eat. Warm on a hot plate or in a warm oven.
Serve fajitas with garnishes and condiments and allow guests to customize their own.
Whisk cumin, adobo, lime juice, and EVOO together.
Toss vinaigrette with black beans. Serve hot or room temperature.
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add lime juice, onion, garlic, serrano, and cilantro and stir to combine.
Season with salt and pepper and a good drizzle of EVOO.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.