Here’s a creative way to use pre-cooked rotisserie chicken for
a quick and flavorful weeknight meal.

For best results, prepare the cilantro-lime sauce the night
before so the flavors have a chance to thoroughly blend. You can
also prepare the fajita seasoning in larger batches and store in
an airtight container for later use. Planning ahead will save you
even more time on those busy nights you want to get dinner on the
table as quickly as possible.

Prep time: 15 minutes
Cooking time: 15 minutes
Serves 4-6

Ingredients:

Homemade Fajita Seasoning:

3 T. chili powder
1½ T. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground cumin
½ t. cayenne pepper
1 t. dried oregano
2 t. sea salt

Cilantro-Lime Sauce:

1 c. plain, full-fat Greek yogurt
1 T. homemade fajita seasoning
1 clove garlic, peeled and finely minced
2 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Salt and pepper, to taste

Fajitas:

2 T. extra virgin olive oil
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange pepper, sliced thin
½ small red onion, sliced thin
1 T. balsamic vinegar
Salt and pepper, to taste
3 c. rotisserie chicken, shredded
2-3 T. homemade fajita seasoning
¼ c. chicken stock, preferably organic
¼ c. fresh cilantro, roughly chopped
3 green onions, green parts only, sliced
2 T. fresh lime juice
1 head Romaine lettuce, washed and separated into individual
leaves

Directions:

Prepare the fajita seasoning by combining all ingredients in a
small bowl and stirring until thoroughly blended. Store any
excess in an airtight container for later use.

Prepare the cilantro-lime sauce by thoroughly combining all
ingredients in a medium glass or other non-reactive bowl. Cover
and place in the refrigerator until ready to use.

Heat the olive oil in a large skillet over medium-high heat. Add
the bell peppers, onion, and balsamic vinegar to the skillet and
season with salt and pepper, to taste. Cook for 10-12 minutes or
until the onions and peppers are crisp tender.

Add the shredded rotisserie chicken, fajita seasoning, and
chicken stock to the skillet and stir to combine. Cook until
heated through and excess liquid is gone, approximately 3-4
minutes. Season with additional salt or fajita seasoning, if
desired.

Remove skillet from heat and stir in the cilantro, green onions,
and fresh lime juice. To serve, spoon mixture onto individual
Romaine lettuce leaves and top with a drizzle of cilantro-lime
sauce. Enjoy!

The post Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce appeared first on The Real Chitterlings.com.

This quick and easy recipe is perfect for hectic weeknight meals.
Featuring a classic blend of lemon, garlic, and rosemary, this
dish doesn’t need a lot of fancy ingredients to deliver robust
flavor. What’s more, it pairs beautifully with just about any
side dish you choose, including steamed broccoli, brown rice,
quinoa, or a leafy green salad.

Prep time: 15 minutes + time to marinate
Cooking time: 10-15 minutes,
Serves 4

Ingredients:

2 large lemons, zest and juice, divided
1 T. garlic, finely minced
2 T. fresh rosemary leaves, chopped

8 boneless, skinless chicken thighs
2 T. extra virgin olive oil
Optional: Salt and black pepper, to taste
Directions:

1. In a small bowl, combine ½ of the lemon zest and juice with
the garlic and rosemary and stir to combine. Place remaining
lemon zest in an airtight container and freeze for future use in
marinades, soups, or salad dressings. Reserve remaining lemon
juice and set aside.

2. Unroll chicken thighs, if necessary, to expose entire surface
area. Season with salt and pepper, if desired.

3. Place chicken thighs in a large, sealable plastic bag and
pour marinade on top. Seal bag and turn several times to ensure
chicken is evenly coated. Place bag in the refrigerator to
marinade for at least 30 minutes or overnight.

4. When ready to cook, heat olive oil in a large skillet over
medium-high heat. Remove chicken thighs from bag, allowing excess
marinade drip off before transferring to another dish. Discard
remaining marinade.

5. Working in batches if necessary, add chicken thighs to hot
skillet and cook until browned on each side, approximately 3-4
minutes per side. Transfer thighs to a clean serving platter and
set aside.

6. Add remaining lemon juice and ¼ cup water, if necessary, to
hot skillet to deglaze. Gently scrape surface of pan with spatula
to remove any browned bits. Bring liquid to a boil and then
reduce heat to medium-low.

7. Return chicken thighs to skillet and simmer for 3-4 minutes
or until chicken is cooked through. Season with additional salt
and black pepper, to taste. Remove from heat and serve
immediately with your choice of sides.

The post Rosemary Lemon Boneless Chicken Thighs appeared first on The Real Chitterlings.com.