Fajitas

Fajitas (Adapted from Heart Healthy and Delicious Magazine)
From Katie M.

Marinade:
1/4 c cooking oil
1/4 c vinegar
4 cloves of garlic minced
1 fresh jalepeno pepper, seeded and finely chopped
2 tsp. dried oregeno
2 tsp. seasoned salt
1tsp. ground cumin
2 lb of chicken breasts, skinned, boned, and cut into thin 3-inch strips

Veggies:
1 red pepper cut into strips
1 green pepper cut into strips
1 yellow pepper cut into strips
1 red onion cut into thin wedges

Guacamole:
2 large ripe avocados
2 Tbsp. of finely chopped red onion
1 or 2 fresh seeded jalapeno peppers, finely chopped
1 or 2 cloves of garlic minced
1 or 2 Tbsp of lime juice
½ tsp. salt

Mix all together.
Mix marinade. Have chicken in one bowl and veggies in another. Pour ½ the marinade on the chicken and ½ on the veggies. I like to marinade over night.

Sautee your veggies to desired amount. In a large skillet cook your chicken about 3 minutes on high, or until no longer pink.

What we usually put on our fajitas:

The chicken, veggies, cheese, guacamole, sour cream, and salsa. I also like to have refried beans, Mexican rice, and cornbread.