Chicken Fajitas

1/4 cup lime juice
2 Tb olive oil
4 garlic cloves, crushed
2 tsp soy sauce
1 tsp salt
1/2 tsp liquid smoke
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 lb chicken breast, halved horizontally
2 Tb water
1 tsp soy sauce
1/2 tsp lime juice
1 dash salt
1 dash black pepper
1 Tb olive oil
1 Spanish onion, halved lengthwise and sliced thin
1 green bell pepper, seeded, sliced thin
1 red bell pepper, seeded, sliced thin
1 yellow bell pepper, seeded, sliced thin

Combine the lime juice, oil, garlic, soy sauce, liquid smoke, salt and peppers and the chicken in a plastic Ziplock and refrigerate two hours or overnight.

Once vegetables are sliced and set aside, pull chicken and garlic cloves from the Ziploc (discard marinade) and pan-fry or grill over medium flame 2-4 minutes on each side then set aside to rest a few minutes.

While the chicken rests, spray a large skillet or heat 1 Tb olive oil (you can use the juices from the chicken if you pan-fried it) and cook the onions and peppers until browned. Remove from heat. Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper and stir into the vegetables.

Cut chicken into thin strips and combine with the onions and peppers, mixing thoroughly

Serving Size: About 1-1/2 to 2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user DEBBI_KAZ.