RECIPE: Chicken Fajitas and Spicy Rice

Chicken Fajitas and Spicy Rice
Chicken Fajitas with Onion and Capisicum and Spicy Mexican Style Rice

Servings: 10-12 Serving size: 1 Large Fajita INGREDIENTS: (includes ingredients for Pico De Gallo) 14 chicken breasts (2000 g) 10 Capsicum (red, yellow, orange) 5 cups water 4 cups brown rice 4 Tomatoes 4 Onions (red) 4 med. sized Limes 2 tsp onion Powder 3 Tbsp. Chopped Red/Green peppers 3 Tbsp. Jalapeno's 2 Tbsp. Mexican Chilli powder 2 Tbsp. Paprika 1 Tbsp Garlic Powder 9 tsp. Garlic 6 tsp. Cumin Seed powder 4 tsp. Onion Powder 2 tsp Cyenne Pepper powder 2 tsp. Oregano 1 tsp Cayenne Pepper powder 1 tsp. Black Pepper pinch of Black Pepper pinch of Oregano

INSTRUCTIONS:

Mexi Rubbin Chicken

1. Trim the 14 chicken breasts of all fat and gristle.
2. Slice into long thin strips.
3. Prepare Dry Rub by blending the following ingredients together in a food processor or coffee grinder
• 2 Tsp. Oregano
• 6 Tsp. Cumin Seed powder
• 4 Tsp. Onion Powder
• 9 Tsp. Garlic
• 2 TBsp. Paprika
• 1 Tsp. Black Pepper
4. 2 Cyenne Pepper powder
5. Kneed dry rub into chicken for 3-5 minutes. Set aside.
   
6. Chop the following Vegetables into thin slices
• 10 Capsicum (red, yellow, orange)
• 4 Onions (red)
7. Heat a non stick skillet, add half a cup of water
8. Put
   1/3 of chicken into skillet. Once outside is no longer pink, add 1/3
   of veggies to skillet. Heat until cooked (approx 10 minutes)

PREPARE & SERVE:

1. Do Something
2. Build Your Fajita! Meat, Tomato, Pico De Gallo (See Other Recipe) ,
   Light sprinkling of Low Fat Cheese, Low Fat Sour Cream, Avocado, add diced Hot
   Peppers for spice! (Remember, DO NOT use any
   store bought hot sauces, only fresh diced Hot Peppers. Store Bought
   sauces are loaded with Salts, Sugars, Oils, Preservatives, etc)
3. Serve with a small side of Spicey Rice, and garnish with a squeeze of lime.
   
4. Serve & Enjoy!