recipechickenfajita

Chicken Fajita
This a great fresh, low grease recipe from the Canyon Ranch cookbook.

Marinade Indgredients:
2 tablespoons reduced-sodium soy sauce
� teaspoon minced fresh gingerroot
1 garlic clove, pressed or minced
2 tablespoons canola or olive oil
1/3 cup chopped cilantro
pinch chili powder
3 tablespoons beer
� teaspoon tabasco sauce
� orange, thinly sliced
� lime, thinly sliced
� lemon, thinly sliced
1 tablespoon chopped parsley

Other Key Ingredients:
4 boned and skinless chicken breasts halves, all visible fat removed (1 pound)
4-6 tortillas, 9 inch in diameter

Optional Toppings:
1 cup tomato salsa
1 1/3 cups guacamole
� cup light sour cream
2 cups shredded lettuce
1 cup shredded cheese

Preparation:
1. Combine all the marinade ingredients in a shallow baking dish and mix well.
2. Place the chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or as long as overnight.
3. Prepare the coals for grilling or preheat the broiler.
4. Remove the chicken from the marinade and grill, broil or saute for about 3 to 4 minutes per side or until desired degree of doneness.
5. Cut the chicken into strips and serve with tortillas and desired toppings.

Enjoy.