Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Hispanic Heritage Month Staff Recipe: Laura’s Chicken Fajitas
Recipe by General Manager Laura Sanchez
1-1 1/2 lbs chicken breast cut into thin strips (about the same size so they cook evenly)
Olive oil about 2-3 tbsp
1 tsp salt (maybe 1 and 1/2 tsp if you like your food on the saltier side)
1/2 tsp dried oregano
1 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
Toppings (guacamole, sour cream, cheese, avocado, mango, red onion)
1. Mix olive oil and spices (to make marinade).
2. Add chicken to the marinade, mix, and marinate at least 1 hour (in fridge).
3. Heat pan, add a little olive oil, once hot add chicken and cook about 8 mins (turning about half way so they cook evenly) until no longer pink. Also, cooking time depends on how thick the chicken strips are, thinner = less time). Once done cooking squeeze some fresh lime if you like.
4. Serve with tortillas, guacamole, sour cream and/or shredded cheese.
Yield: 6 servings