Motor city chicken fajitas and rice

Yield: 1 Servings

Measure Ingredient
½ cup Vegetable oil
⅓ cup Lime juice
2 \N Cloves garlic; minced
½ teaspoon Pepper
½ teaspoon Salt
¼ cup Wine vinegar
¼ medium Onion; grated
1 teaspoon Sugar
1 teaspoon Oregano
¼ teaspoon Cumin
6 \N Boned and skinless chicken breasts
24 \N Soft flour tortillas
\N \N Salsa and Rice (recipe follows)
\N \N Condiments of your choice

"This grilled chicken main dish is one of my favorites -- especially when cooked outdoors on the barbecue," writes Detroit Police Chief Isaiah McKinnon in "The Cop Cookbook," by Greta Garner-Hewitt, Ken Beck and Jim Clark (Rutledge Hill Press). "The chicken breasts can be served individually with your choice of side dishes or sliced and rolled up into a tortilla. Either way, the marinade makes them special." Combine all of the ingredients, except the chicken and tortillas and the Salsa and Rice, to make a marinade. Pour the marinade over the chicken breasts in a plastic bag or glass bowl and refrigerate overnight. Grill the meat for 8 minutes on the first side; turn and grill for 5 to 7 minutes on the second side. Immediately slice into strips and serve in warm tortillas with your favorite condiments, such as tomatoes, cheese, green onions, black olives, salsa, sour cream and guacamole. Serve with Salsa and Rice.

Analysis based on 4 servings. Per serving: 1,027 calories; 33⅕ g fat (5⅖ g saturated fat; 29 percent calories from fat); 110 mg cholesterol; 1,243 mg sodium; 119½ g carbohydrates.

Posted to CHILE-HEADS DIGEST V4 #131 by Judy Howle <howle@...> on Sep 21, 1997

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