Wednesday, June 12, 2013

Family Style Chicken Fajitas


Kate here again with another recipe. This morning we filmed another Kate's Kitchen episode featuring these yummy fajitas. I call it family style because I prefer chopped ingredients over the typical julienned ingredients. It leads to fewer meltdowns at the table when my little cowboys and cowgirls bite into the tortilla. Chopped ingredients are much easier for little mouths to manage.
Here are the ingredients. This photo was taken on a night I didn't have any fresh chicken in the house but needed dinner NOW. So I used a can of chicken. On the show today I used 3 chicken breasts. These fajitas go together so quickly and are great for using your summer garden vegetables. So start chopping your ingredients.

1 red bell pepper
1 green bell pepper
1 onion (not pictured)
3 chicken breasts (about 2 cups of meat)
1/2 head of cabbage (I used the coarse grater on my food processor--perfect!)

First, chop your chicken and pour 1/2-2/3 cup of Zesty (make sure it's Zesty, not regular) Italian dressing over it and let it marinate while you prepare the other ingredients.
Once all the veges are chopped, heat your wok or a large fying pan. Pour meat and dressing into the hot pan and cook until no pink remains. About 7 minutes. Remove the meat from the pan (not the juices). Stir in the vegetables and stir fry until tender crisp, about 5 minutes. I usually add another couple tablespoons of Zesty Italian dressing at this point, too. When the vegetables are tender crisp, add the meat back to the pan and heat through.
Serve on warm tortillas with Salsa Verde, not red salsa. The cabbage and salsa verde complement each other very well. Red salsa, not so much.
On the show I also show you how to make these super easy whole wheat tortillas, but I'll have to save that for another post. Hope you enjoy these super simple fajitas.

Chicken Fajitas
2/3 - 1 cup Zesty Italian dressing
1 red bell pepper
1 green bell pepper
1 onion (not pictured)
3 chicken breasts (about 2 cups of meat)
1/2 head of cabbage (I use the coarse grater on my food processor--perfect!)

First, chop your chicken and pour 1/2 cup of Zesty (make sure it's Zesty, not regular) Italian dressing over it and let it marinate while you prepare the other ingredients.

Once all the veges are chopped, heat your wok or a large fying pan. Pour meat and dressing into the hot pan and cook until no pink remains. About 7 minutes. Remove the meat from the pan (not the juices). Stir in the vegetables and stir fry until tender crisp, about 5 minutes. I usually add another couple tablespoons of Zesty Italian dressing at this point too. When the vegetables are tender crisp, add the meat back to the pan and heat through.
Serve on warm tortillas with Salsa Verde. Enjoy!