Easy Week Night Fajitas

1/3 cup Italian Salad Dressing
4 boneless, skinless chicken breast halves, cut into strips
1 bell pepper, cut into large dice (I usually use a combination of colored peppers)
1 onion, cut into large dice
1 clove garlic, crushed
1/2 tsp. dried oregano

In a large bowl pour dressing over chicken, peppers, onion, garlic, and oregano. Toss lightly and refrigerate for at least 10 mins.

Drain and then stir fry or grill until chicken is browned and no longer pink. (We grill this using a grill grate that has holes in it.)

You can stir in some chopped tomato at this point if you'd like.

Serve in warm tortillas. These are delicious in the gordita shells that I posted about earlier.

A side dish that I often serve with this is:

Jan's Rice

1-2 Tbsps. oil
1 clove garlic
1 cup rice
2 tsps. chicken soup base (or two bouillon cubes)
2 cups water
1/4 cup salsa

Heat oil in large skillet and then add the rice and crushed garlic. Stir until the rice turns white but does not brown, about 5 mins. Add water, salsa, and soup base. Bring to a boil, reduce heat, cover, and simmer about 20 mins. or until liquids are absorbed and rice is tender. At this point I like to turn off the heat and let it sit a few minutes. This seems to make a fluffier rice.

A while back when we had this meal I had some of the fajita mixture and some of the rice leftover. I also had some cooked pinto beans in the freezer. I combined them together in some chicken broth, a little salsa and some seasonings to make a delicious soup that we eat with a few tortilla chips on the side. Now, whenever I make fajitas I try to make extra so we can have the soup at another meal. The grilled vegetables give the soup a wonderful flavor.

When you are in the mood to grill something I hope you will give these a try.

Becka