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Chicken Fajita Style
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Course
Dinner, Lunch, Main Course
Cuisine
American
Ingredients
3/4
cup
lemon juice
1/2
cup
olive oil
3
garlic cloves
minced
2
tsp
dried oregano
1
tsp
ground cumin
1/2
tsp
pepper
1 1/2
lbs
boneless, skinless chicken breast
cut into thin strips
3
small zucchini
julienne
2
small yellow summer squash
julienne
2
medium green peppers
julienne
2
medium sweet red peppers
julienne
Instructions
Combine the first 6 ingredients.
Divide the mixture between two large Ziplock bags
Add chicken to one and vegetables to the other and turn to coat.
Refrigerate for two hours.
Drain chicken and vegetables, discarding marinade.
In a skillet, sauté chicken for 5 minutes.
Remove chicken and keep warm.
Sauté vegetables in skillet for three minutes and drain.
Spoon chicken into the skillet with the vegetables. Serve.