A quick chicken fajita marinade that you can use for grilling chicken or doing it stove-top. You could use white or dark meat for this easy chicken recipe.
Yield:4-6 1x
Ingredients
Scale
12–16 ounces boneless, skinless chicken
1/4 cup lime juice
1/4 cup Worcestershire sauce
1 clove garlic
2 teaspoons oil
1/2 large onion, sliced
1/2 bell pepper, sliced
Dressing:
1/4 cup plain yogurt
1 tablespoon lemon juice
2 tablespoons orange juice
1/4–1/2 teaspoon minced chipotle peppers in adobo
Pinch celery salt
Salad:
Lettuce, tomato, cucumber, radish, onion, avocado – any vegetables you like
Cheese, sour cream, salsa if you like
Tortilla chips
Instructions
Either butterfly or tenderize the chicken to make it no thicker than 1/2″. Marinate the chicken in the lime, Worcestershire, and garlic for 20 minutes to an hour.
Heat one teaspoon of the oil in a heavy skillet over high heat.
Saute the onion and bell pepper until browned and softened slightly. Remove them to a plate.
Add the remaining teaspoon of oil to the pan and cook the chicken until done, shouldn’t take more than 8 minutes or so.
Remove the chicken to a cutting board and slice it on a diagonal.
Return the peppers and onion and chicken to the skillet and toss together.
Combine all dressing ingredients well.
Arrange salad on plates. Top with chicken and dressing.