Wednesday, September 26, 2012

Chicken Fajita Filling

This chicken fajita filling is easy to eat over a salad or in a rice/corn tortilla for those of us eating gluten free. My husband declares that it is delicious in a wheat tortilla, as well.
  • 1 T. worcestershire sauce
  • 1 T. apple cider vinegar
  • 1 T. liquid aminos
  • 1 t. chili powder
  • 1 clove garlic, minced
  • 1 dash hot pepper sauce
  • 1 lb. chicken cut into very thin strips
  • 1 T. coconut oil
  • 1 onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 lemon juiced
In a bowl, combine the worcestershire sauce, apple cider vinegar, liquid aminos, chili powder, garlic, and hot sauce. Place the chicken in the sauce, coat and marinate for 30 minutes at room temperature or for several hours in the fridge. Heat oil in a dutch oven over high heat, add the chicken to the pan and saute for 5 minutes. Add the veggies and saute 3 more minutes. Remove from heat, sprinkle with lemon juice and serve hot!

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