Broiled Fajitas
Kate Jepsen
Marinade
4 cloves garlic, minced
¼ cup olive oil
3 Tbsp. Worcestershire Sauce
4 tsp. chili powder
1 tsp. sugar
1 tsp. cumin
3 Tbsp. lime juice
½ tsp. salt
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¼ cup olive oil
3 Tbsp. Worcestershire Sauce
4 tsp. chili powder
1 tsp. sugar
1 tsp. cumin
3 Tbsp. lime juice
½ tsp. salt
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1 lb. boneless, skinless chicken breasts
4 bell peppers (varied colors), thinly sliced
1 yellow onion, thinly sliced
1 small zucchini, seeds scooped out, julienne sliced
1 small yellow summer squash, seeds scooped out, julienne sliced
1 cup cherry tomatoes, sliced in half
Tortillas (uncooked are best)
Toppings: sour cream, cilantro, refried beans, Mexican cheese, salsa, guacamole, fresh tomatoes
2 (1 gallon) Ziploc bags
Heat the broiler on high with rack about 4 inches away. In a small bowl, whisk together marinade ingredients. Set aside ¼ cup of the marinade. Place chicken in a gallon Ziploc bag with remaining marinade, zip, toss to coat, set aside. Toss the peppers, onion, zucchini, squash, and tomatoes in another gallon Ziploc bag with the reserved ¼ cup marinade. Evenly coat. Spread the veggies out evenly onto a rimmed baking sheet. Place the chicken on top. Broil for 8 minutes. Turn the chicken over. Broil for an additional 5-10 minutes, depending on thickness. Check the chicken temperature to reach 165 degrees. May move rack closer to broiler and broil an additional 2 minutes to achieve char. Slice the chicken. Cook the tortillas. Serve with toppings.
4 bell peppers (varied colors), thinly sliced
1 yellow onion, thinly sliced
1 small zucchini, seeds scooped out, julienne sliced
1 small yellow summer squash, seeds scooped out, julienne sliced
1 cup cherry tomatoes, sliced in half
Tortillas (uncooked are best)
Toppings: sour cream, cilantro, refried beans, Mexican cheese, salsa, guacamole, fresh tomatoes
2 (1 gallon) Ziploc bags
Heat the broiler on high with rack about 4 inches away. In a small bowl, whisk together marinade ingredients. Set aside ¼ cup of the marinade. Place chicken in a gallon Ziploc bag with remaining marinade, zip, toss to coat, set aside. Toss the peppers, onion, zucchini, squash, and tomatoes in another gallon Ziploc bag with the reserved ¼ cup marinade. Evenly coat. Spread the veggies out evenly onto a rimmed baking sheet. Place the chicken on top. Broil for 8 minutes. Turn the chicken over. Broil for an additional 5-10 minutes, depending on thickness. Check the chicken temperature to reach 165 degrees. May move rack closer to broiler and broil an additional 2 minutes to achieve char. Slice the chicken. Cook the tortillas. Serve with toppings.
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