I lay sleeping, my sun kissed body tangled in the white sheet, my auburn curls tousle across the linens and cascade from the edge of the bed reaching for the bamboo floor. The smell of salt water fills my nostrils, my eyes open to the sheer drapes dancing in the door way of the balcony. The sky is painted with orange and pink as the sun sets on the water. A smile finds its way across my face as my mind replays the prior evenings events. As I stand I am careful to gather the sheet and wrap it around my bare skin, as I walk towards the balcony my attention is captured by the sent of what appears to be lime, garlic and oregano. My hand reaches for the drapes and pushes them to the side as I step onto the warm stone. There he stood, smoke rising from the stainless steel cook top, his beautiful olive skin moist and glistening in the sun. He turns, his eyebrow arches, “You must be starving” he says with a enticing smile.
Garlic Lime Chicken Fajitas
Ingredients:
1 1/2 Pounds Boneless Chicken Breasts, cut into thin strips
1 Medium Red Bell Pepper, cut into thin strips
1 Medium Onion, thinly sliced
1 Teaspoon Minced Garlic
1 Teaspoon Minced Onions
2 Tablespoons Olive Oil
2 Tablespoons Cilantro
3/4 Teaspoon Ground Cumin
3/4 Teaspoon Oregano Leaves
1/2 Teaspoon Coarse Ground Black Pepper
1/4 Cup Lime Juice
1/4 Cup Orange Juice
1/2 Teaspoon Salt
Flour Tortillas
Directions:
Mix juices and all of the spices, including salt into a small bowl. Add sliced chicken into the mixture and stir, evenly coating the chicken.
Heat oil in a frying pan, add chicken and liquid into a pan and cook chicken until lightly browned.
Stir in bell pepper and onion. Cook until tender.
Spoon into flour tortillas top with a Mexican cheese blend or feta cheese and fresh chopped cilantro.
You can marinate meat in mixture for thirty minutes, but who the hell has that kind of time.
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