Season 4, Episode 22: Fajita Marinade For Peppers and Chicken, A Hybrid Meal Recipe. This is a very tasty marinade recipe for veggies and/or chicken. You can easily make this a combo meal of vegetarian portions and meat portions. It can be eaten as a fajita bowl over rice, or in a tortilla. It's a fabulous build your own plate meal that can easily accommodate both meatless and meat eating diets.
Ingredients:
- 1 onion, chopped
- 15 Tbsp olive oil (just under 1 cup)
- 3 Tbsp lime juice
- 9 tsp chili powder
- 9 tsp ground cumin
- 4 tsp kosher salt
- 4 tsp paprika
- 3 tsp onion powder
- 3 tsp garilic powder
- 3 tsp dried oregano leaves
- 3/4 tsp black pepper
- 3/4 tsp cayenne pepper
- 4 chicken breasts
- about 5 sliced multicolored bell peppers (as many as desired would work)
- rice or tortillas for the number of servings you need
- The following as desired: optional
- shredded cheddar cheese
- shredded lettuce
- sour cream
- chopped tomatoes
- black beans
Instructions:
- Create marinade by combining olive oil, lime juice, chili powder, ground cumin, onion powder, garlic powder, dried oregano leaves, black pepper, and cayenne pepper in bowl and stir.
- Cut the onion and slice the bell peppers.
- Marinade meat and veggies in the marinade mixture in separate bowls or sealed bags (ensure meat is covered with marinade, then add the rest to the veggies).
- Marinate for about 2 hours.
- Grill chicken to 165 degrees internally (or cook in an air fryer).
- Saute veggies in a large frying pan or wok pan until soft. Add more oil if needed.
- Assemble vegetarian portions and/or with meat as desired as bowls or in tortillas.
- Add suggested toppings as suggested above as desired.
That's it! And it's also a great leftover meal if you have any left.
Enjoy!
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Happy eating! Take care,
Julie
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