Season 4, Episode 22: Fajita Marinade For Peppers and Chicken, A Hybrid Meal Recipe. This is a very tasty marinade recipe for veggies and/or chicken. You can easily make this a combo meal of vegetarian portions and meat portions. It can be eaten as a fajita bowl over rice, or in a tortilla. It's a fabulous build your own plate meal that can easily accommodate both meatless and meat eating diets.
Ingredients:
1 onion, chopped
15 Tbsp olive oil (just under 1 cup)
3 Tbsp lime juice
9 tsp chili powder
9 tsp ground cumin
4 tsp kosher salt
4 tsp paprika
3 tsp onion powder
3 tsp garilic powder
3 tsp dried oregano leaves
3/4 tsp black pepper
3/4 tsp cayenne pepper
4 chicken breasts
about 5 sliced multicolored bell peppers (as many as desired would work)
rice or tortillas for the number of servings you need
The following as desired: optional
shredded cheddar cheese
shredded lettuce
sour cream
chopped tomatoes
black beans
Instructions:
Create marinade by combining olive oil, lime juice, chili powder, ground cumin, onion powder, garlic powder, dried oregano leaves, black pepper, and cayenne pepper in bowl and stir.
Cut the onion and slice the bell peppers.
Marinade meat and veggies in the marinade mixture in separate bowls or sealed bags (ensure meat is covered with marinade, then add the rest to the veggies).
Marinate for about 2 hours.
Grill chicken to 165 degrees internally (or cook in an air fryer).
Saute veggies in a large frying pan or wok pan until soft. Add more oil if needed.
Assemble vegetarian portions and/or with meat as desired as bowls or in tortillas.
Add suggested toppings as suggested above as desired.
That's it! And it's also a great leftover meal if you have any left.
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