Broiled chicken fajitas
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boned, Skinned Chicken |
| Breasts | ||
| 1 | tablespoon | Lemon Juice |
| ½ | teaspoon | Garlic Powder |
| ½ | teaspoon | Seasoned Salt |
| ¼ | teaspoon | Each Oregano & Pepper |
| Few Drops Liquid Smoke | ||
| Flavoring | ||
| 1 | tablespoon | Vegetable Oil |
| ½ | cup | Green Pepper Strips, |
| ½ | cup | Thin Onion Wedges |
| ½ | cup | Tomato Wedges |
| ¼ | cup | Mild Picante Sauce |
Directions
in Bowl, Combine First 7 Ingredients & 1½ t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min.
Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas.