Chicken Fajitas

 I haven't made fajitas in years and they're so good and easy to make. I remember when I was a kid, one of my friends dad always made fajitas out at the Stinson beach. We'd be out trying to surf or boogie board and then come in from the water freezing cold and have hot fajitas, everyone loved them. The key to this dish is keep it simple; grilled chicken breast, bell pepper, spring onion, red onion, sour cream, a dash of hot sauce and lime.

Ingredients:
1 Chicken breast
2 garlic cloves crushed
1 tablespoon olive oil
1/2 red bell pepper
1/2 yellow bell pepper
6 spring onions
1/2 red onion




Preparation:

Take your chicken breast and cut it in half so that it's twice as thin and place in a zip lock plastic bag. Crush the garlic and add to the chicken with a tablespoon of olive oil and marinate for 30 minutes. Grill the chicken on an indoor grill pan or your BBQ. When finished grilling, cover the chicken and set a side.

Cut the bell peppers and red onion into strips. Cut the spring onion into bite size pieces because the spring onions can be tough to bite through.

Heat a 12" sauté pan to medium and add 1 tablespoon of olive oil. When hot add the peppers and onions and sauté until translucent, you still want a little crunch to the vegetables. While the vegetables are finishing up, cut the  chicken into thin strips and add the vegetables, toss and your done.

 

My favorite tortilla's are made by La Tortilla Factory. The are a hand made style corn and flour tortilla with no hydrogenated fat. They have a couple of different tortillas to choose from, yellow corn, white corn and white corn with green chili.

Heat the tortillas up in a sauté pan and add some of the fajita mixture, top with sour cream, hot sauce and a squeeze of lime.