Monday, September 1, 2008

Megan's Chicken Fajitas (oh so fresh)

This is a favorite at our house and it's full of fresh ingredients. You'll never make fajitas another way again...

4-6 boneless chicken breasts

One pack McCormick Grill Mates seasoning pack (I prefer Citrus Lime, but they are all good)

For Pico de Gallo: 4 tomatoes, 1 yellow onion, bunch of cilantro, 1-2 tsp salt, 1 Tbs lemon juice

Four avocados (chunked)

Colby Jack cheese

Combine the chicken breasts and all the juice into a 9x13 glass pan; marinate the chicken all day (or overnight). Bake at 350 for 40 minutes. While baking, cut avocado into bite sized chunks and shred Colby Jack cheese. Make pico de gallo by dicing all ingredients and combining. Warm flour tortillas. When chicken comes out of the oven, I slice it into long strips and leave it in the pan in the juice to serve dang good. Thanks, Megan.

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