Chicken Fajita Dinner

This is one of the easiest recipes that I have made since I was in college at the University of Texas at Austin. I served it to some friends on my back deck in Basalt, Colorado last weekend. There is lots of chopping, but it's pretty foolproof. Marinate for at 2-24 hrs. in refrigerator : Boneless Chicken Breasts – 4 halves – Pounded to a uniform thickness Fresh lime juice (juice of 4 small limes) Soy sauce (I use the lite) – approx. ½ cup   You can also substitue skirt steak for beef fajitas.   Make Guacamole – not too far ahead :   Mash 2 or more ripe avocados squeeze of lime dash of salt 3 tablespoons salsa of your choice   Mix together – cover and refrigerate   Make pico de gallo : Chop small and uniformly   1 large or 2 med. Tomatoes ½ ... Read More »