Mom's Fajitas

This recipe was contributed by Sarah McKenna.

I was putting these together tonight and remembering how yummy and easy they are, so I thought I'd better post the recipe. It is a little bit annoying to chop everything up, but they are super yum.  All of the ingredients for the marinade can be totally "eyed" / added to taste.  These are the measurements that I start with.  I usually end up at least doubling it.  I marinade both the chicken and the vegetables.  Growing up I used to love these enough to request them for my birthday dinners!  Additionally, my sister Rachel has calculated lots of Mom's recipes using the Weight Watchers points system, and this is one recipe that is actually very healthy and acceptable on that system.  Enjoy!

Chicken Fajitas

approximately 2 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces (This is easier to do if the chicken is partially frozen.)

chopped/sliced peppers and/or onions as desired

Marinade

1/2 tsp. garlic powder

1/2 tsp. salt

pepper to taste

1 tsp. chili powder

3 Tbsp. salsa

  

Sautee in SUPER hot oil.  Halfway through the cooking splash tabasco sauce and lemon or lime juice over the chicken (and veggies).  Enjoy with traditional toppings such as sour cream, shredded cheddar cheese, lettuce, and tomatoes.