Ahh, Wednesday. Monday and Tuesday over, that much closer to the weekend...
Must be time for something with a little kick.
This is actually my mom's recipe, which I tried when Leah and I visited her over the summer. They are fantastic, and surprisingly easy to prepare.
2 chicken breasts
1 red bell pepper
1 green bell pepper (I used a yellow instead, since we had one from the farmers' market last weekend)
1/2 yellow onion thinly sliced
1 package McCormick Mesquite marinade prepared according to package directions
Cheese, sour cream, avocado as desired
1. Chop vegetables and chicken, keeping the two separate. Add 2/3 marinade divided equally between vegetables and chicken. Refrigerate for approx. 1/2-1 hour.
2. Cook chicken to near done, then add vegetables. Cook a few additional minutes until vegetables are soft and chicken is cooked through. Add remaining 1/3 marinade as mixture finishes cooking.
3. Meanwhile, heat tortillas between wet paper towels 45 seconds in the microwave. Dish up! Add cheese, sour cream, and avocado to fajita as desired.
Serve with Cheater Weeknight Mexican Rice - add 1/4 c. salsa, 2 tspn cayanne pepper, and 1 tspn cumin to prepared brown rice.