I get Cooking Light each month — it’s one of my favorite things to receive in the mail — and yet I rarely ever make any of the recipes I dog-ear. I tend to either look recipes up online or fall back on old (and easy) favorites due to limited time to plan and cook.
But I’ve made it my mission to really make use of this subscription. I’ve marked a dozen or so recipes in the last issue and plan to make all of them before returning to things I’ve prepared before. And fast — my new issue just came yesterday!
First up were beer-marinated chicken fajitas. Delishhhhhh, and a great way to incorporate meat into my diet without having to cook it separately from starch and veggies.
- 3/4 cup dark Mexican beer [Eh, I just used Sierra I already had in my fridge]
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, crushed
- 1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
- 1 cup sliced onion
- 1 orange bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) flour tortillas
- Salsa, avocado and cheese
Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
[Note — I put the chicken/veggies in marinade in the morning so they would be ready when I finished my workout. The flavors REALLY sunk in. Also, I recommend doubling the marinade.]
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Divide chicken and onion mixtures evenly among servings. Serve with your choice of garnishes.