Summer Chicken FajitasSubmitted by: RAUSCHAM1
1 pound chicken tenderloins (or chicken breast cut into strips)
1/2 cup chicken broth - divided
1/4 cup lime juice
2 T Lea & Perrins Marinade for Chicken
4 cloves of garlic - minced - divided
1 poblano pepper - diced
1 medium onion - sliced
1 cup sliced zucchini
1 cup frozen corn
Combine lime juice, 1/4 cup of chicken broth, and Lea & Perrins Marinade for Chicken. Add half of the minced garlic and season well with salt and pepper. Place chicken in marinade and refrigerate for at least 1 hour to overnight.
Drain the marinade from the chicken. Grill chicken (either on grill or grill pan) and set aside. In a large skillet or saute pan over medium-high heat, cook onions until soft and slightly browned (adding a pinch of salt will help this process). Add zucchini, mushrooms, poblano pepper and frozen corn. When vegetables are slightly browned, add remaining chicken broth and the grilled chicken. Allow broth to cook down and season with salt & pepper to taste.
Serve with tortillas or rice and toppings of choice (not included in nutritional information).
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAUSCHAM1.