Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, June 13, 2011

Summer Supper #2


My second summer supper of the season is Chicken Fajitas and Peppercorn. Chicken Fajitas are a favorite in our house, but they always seem to require a lot of work. Like with tacos, I always feel obliged to offer a huge array of toppings, plus a side of rice and refritos, and then, suddenly, it's a big deal. For this meal, I simplified my toppings and sides, and every one was happy with them just the way I served them. I started the meat marinating in the afternoon, but my chicken breasts were frozen, so they thawed in the marinade on the counter. The marinade is really only a few ingredients, so it was not a big deal to get them started. The Peppercorn is a quick and easy side for grilled meat, but was wonderful on top of the meat inside a warm corn (or flour) tortilla. Topped with sour cream, a little jarred salsa and paired with some fresh fruit -- it was a completely satisfying and easy summer supper.

Easy Chicken Fajitas and Peppercorn
serves 4 

1/4 cup olive oil
1/4 cup lime juice
2 cloves garlic minced
1-2 t. cumin
2 T. fresh minced cilantro, if desired
1/2 t. salt
1/2 t. pepper
4  boneless, skinless chicken breasts
corn or flour tortillas
sour cream
your favorite jarred salsa

Mix together olive oil, lime juice and spices. Place chicken breasts in plastic zipper bag and pour marinade over. Seal and let marinade for several hours (in the fridge unless chicken is frozen).

At dinner time, preheat grill. Drain off marinade and discard. Grill chicken until done. Let sit for 5 minutes and then slice thinly crosswise. Keep warm until ready to serve.

Serve on warm corn or flour tortillas with sour cream, peppercorn and salsa, if desired.


1 T. olive or canola oil
12 oz. bag frozen corn
1 red or orange pepper, diced
1 jalapeno pepper, seeded and minced
6 green onions, diced
1 clove garlic, minced
3/4 t. cumin
salt and pepper to taste
Lime (optional)

Heat large skillet over medium high heat. Heat oil in skillet. Add corn and peppers and cook for about 8 minutes, stirring occasionally, until corn is hot and peppers are tender. Add green onions, garlic and cumin and stir, cooking until corn is cooked through. Salt and pepper to taste. Squeeze a half a lime over corn (if desired) and serve.

Serve this meal with some orange wedges, fresh berries or sliced watermelon for an easy and healthy summer supper.



Sara said...

Sounds yummy! My kids hate the cleanup on Mexican nights---too many dishes!

Mari said...

I am so happy I found your blog, we both share our love for Christ and cooking. I really like this summer supper option.

blessings :)

The Ipps said...

Yea! You spiced up my bland chicken fajitas I was going to make tonight. Thanks.

scmom (Barbara) said...

You could really do this whole dish on the grill, Sara -- just cook the corn in a foil packet.

I'm glad you found it, too, Mari.

I'm so glad I posted the recipe today, Mrs. Ipp.

Sara said...

We did have it last night, with my variations, of course. I just used fewer ingredients because I didn't have everything. I got my son to do the grilling and everyone enjoyed it. Thanks for the idea!

Angela said...

Barbara, this sounds wonderful; can't wait to try it!


Sarah said...

I made this last night, and it was a huge hit. Thanks, Barbara!