Chicken Fajitas

Back in the 80s I went to a place called Diet Center in an attempt to regain my girlish figure. It was one of those places where you had a "personal counselor" with whom you were supposed to check in at least once a week (you could go more often if you wanted to). You kept a "food diary" of every morsel that had passed your lips, weighed in, and received encouragement and advice. They also provided you with a handy purse (or pocket) - sized list of "restaurant options" -- mainly grilled fish with no butter or oil, and CHICKEN FAJITAS! My experience of ordering fish with no butter or oil was that the restaurants just didn't seem to be able to do it. But chicken fajitas? No problem. Diet Center was also very nutrition-conscious...the focus was not just on losing weight but on eating a healthy diet. And chicken fajitas served with onions, green peppers, and even red peppers actually compose a very healthy low-fat meal -- IF you forego the flour tortillas, cheese, guacamole, and sour cream. Anyway, chicken fajitas have remained a favorite ever since. One of the few healthy, low-fat, low-calorie options that is also a satisfying taste treat and easy to prepare!

Chicken Fajitas

Marinade:

1/3 cup lime juice
3 cloves garlic, coarsely chopped
2 teaspoons salt
1/2 teaspoon chile powder
1/4 teaspoon black pepper
2 teaspoons dried oregano
1 jalapeno, stemmed, seeded, and coarsely chopped
1 cup cooking oil

Place lime juice, garlic salt, chile powder, black pepper, oregano, and jalapeno in a  blender and blend until completely pureed -- about 1 minute.  Add oil and blend briefly to combine.

Pour marinade over 2 boneless, skinless chicken breasts and refrigerate for at least 1 hour but no more than 1 1/2 hours (any longer and the lime juice will begin to chemically cook the chicken as in ceviche).

The onions, green and red peppers:

2 tablespoons olive oil
1 onion, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 clove minced garlic
1/2 teaspoon dried thyme
2 tablespoons finely chopped cilantro

Heat a large skillet over medium heat. Add olive oil, then onions and peppers, tossing and stirring until softened -- about 20  minutes. Just before they are done, add garlic, thyme, and cilantro. Cook 2 more minutes. Remove to a bowl and reserve.

The fajitas:

Drain marinade from chicken and grill, saute, or oven broil. When golden brown and just cooked through, slice sideways in 1/4 inch pieces.

Heat a large skillet over medium-high heat. Mix the chicken with the onion and peppers and place into the skillet. Pour 3 tablespoons of lime juice over the meat (this is what creates the "sizzle" and wonderful aroma, as well as fresh flavor) and serve immediately -- with tortillas, cheese, guacamole, sour cream, pico de gallo, and salsa if desired.