I am a Mexican food junkie. I could eat it every day if allowed. I have a favorite restaurant that I love to eat at, but I hate eating alone. Fajitas are my drug of choice, so I wanted to find a recipe that I could use to make my favorite food at home.
I took the Pioneer Woman's version and tweaked it a bit to fit my own taste buds. Whether you like chicken, steak, or both, this recipe rocks with flavor.
I'm more of a chicken eater, so that's the meat I'll be using in this recipe.
You'll need a package of Chicken Tenderloins (about 5-7).
1 taco seasoning packet
1 teaspoon chilipowder
1 teaspoon minced garlic
1/2 cup soy sauce
1/2 cup virgin oil
2 limes
salt and pepper
Red Bell Peppers
Green Bell Peppers
Onion
You mix all of the ingredients (except the chicken) in a bowl and mix well. Squeeze the limes for the juice and add to the mix.
Dip each chicken tender into the sauce and then put in a metal or glass baking pan. Pour any leftover sauce over the chicken and cover with foil or plastic wrap.
Let the chicken marinate for at least 4 hours, but overnight is ideal.
Slice up your onion and peppers. You can create the same sauce as you did for the chicken and marinate.
Bake chicken (covered) for thirty minutes on 350. Flip, add peppers and onions to the pan, and bake for another thirty minutes. Take off the foil and let the chicken brown just a little.
Take out and serve with warm tortillas or chips. You can also cook your favorite Mexican sides of rice and beans.
I took the Pioneer Woman's version and tweaked it a bit to fit my own taste buds. Whether you like chicken, steak, or both, this recipe rocks with flavor.
I'm more of a chicken eater, so that's the meat I'll be using in this recipe.
You'll need a package of Chicken Tenderloins (about 5-7).
1 taco seasoning packet
1 teaspoon chilipowder
1 teaspoon minced garlic
1/2 cup soy sauce
1/2 cup virgin oil
2 limes
salt and pepper
Red Bell Peppers
Green Bell Peppers
Onion
You mix all of the ingredients (except the chicken) in a bowl and mix well. Squeeze the limes for the juice and add to the mix.
Dip each chicken tender into the sauce and then put in a metal or glass baking pan. Pour any leftover sauce over the chicken and cover with foil or plastic wrap.
Let the chicken marinate for at least 4 hours, but overnight is ideal.
Slice up your onion and peppers. You can create the same sauce as you did for the chicken and marinate.
Bake chicken (covered) for thirty minutes on 350. Flip, add peppers and onions to the pan, and bake for another thirty minutes. Take off the foil and let the chicken brown just a little.
Take out and serve with warm tortillas or chips. You can also cook your favorite Mexican sides of rice and beans.