Chicken Asparagus Fajitas

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Over on Mashup Mom in What to Eat Thursday this week, we talked about cooking from your stockpile during a slow grocery store sales week and about combining leftover produce, odds and ends, and store sales to scratch up dinner. In that same vein, here’s a recipe for Chicken Asparagus Fajitas on our allergy friendly Sunday scratchup — which, although it prompted two different rants on the salsa and the chicken, actually turned out very well.

  • Let’s talk about food allergies for a second here. The fajita pictured above sports a flour tortilla and cheese, but Dairy Free Junior High Guy just ate his on gluten free corn tortillas sans cheese, so that’s all good. (If your family is gluten free rather than wheat free, use a certified gluten free brand of salsa, too, rather than the Safeway brand I used.)
  • And, because of the corn-syrup-containing salsa I used (see rant), the fajita fillings did contain corn, and came out much higher in carbs than if made with my normal salsa (5g per 2 Tbsp as opposed to 2g per 2 Tbsp). Even though low carb ScratchupsDad had the fillings without a tortilla, and much of the marinade was discarded, that’s a pretty significant difference. So just a note to always check ingredients, even if you have in your head what a product “should” contain. Do as I say, not as I do! lol

veggiesinpan

That all being said, here’s what’s up with the scratchups part. Boneless skinless chicken thighs were on sale for $1.49/lb at ALDI this week, so I picked up a two pound pack, plus an 8 oz package of mushrooms for $.69 — with the idea that those had to come together harmoniously in some kind of recipe this week. Then I started poking around the fridge and cupboards, where I found some asparagus near the end of its useful life from Jewel’s $1.45/lb sale last week, corn and flour tortillas from ALDI last week, a couple of avocados from ALDI last week, a bag of onions from ALDI last week, frozen peppers from last summer’s garden, and a jar of salsa verde from the Dominick’s going-out-of-business sales a couple of months ago.

cookingasparagus

This may seem like an odd combination of ingredients, but I thought that asparagus might prove a nice crunchy springlike addition to traditional fajita fillings — and oh my, was it ever! Normally I use fresh lime juice in fajitas, but thought that lemon might be more harmonious with asparagus. I didn’t have fresh lemons because I scratched this recipe up from stuff I had on hand, but would substitute fresh squeezed rather than bottled the next time. And yes, there will be a next time!

Chicken Asparagus Fajitas

ingredients

Ingredients

1.5-2 lbs boneless skinless chicken thighs
1 lb fresh asparagus
8 oz fresh mushrooms
3 small onions
1 medium jalapeño pepper
1 small green cayenne pepper (or substitute serrano)
2 cups salsa verde
1/4 cup lemon juice
2 Tbsp olive oil
1 tsp cumin
2 tsp chili powder
3 tsp minced garlic
sea salt, to taste

Optional: Tortillas, sour cream, cheese, guacamole, avocados, chopped tomatoes, and/or any other fajita fixings of your choice.

Directions

marinade

For your marinade: Blend peppers, salsa, lemon juice, olive oil, garlic, and spices in food processor until well combined and smooth.

marinatedchicken marinatedveggies

Cut chicken into strips and place in a 9×13 pan. Pour half of the marinade over chicken, stir until well covered, and marinate 30-60 minutes. Wash asparagus and discard woody ends. Cut stalks in half, then slice onions and mushrooms. Place all veggies, keeping them separated by kind, in a 9×13 pan. Pour the other half of the marinade over the veggies, stir each section until well covered, and marinate 30-60 minutes.

cookedchicken

Cook chicken in large skillet over medium heat for about 10 minutes a side, or until cooked through. Remove to separate bowl, discarding excess marinade.

cookingveggies

In the same pan, cook onions over medium heat until starting to soften. Add mushrooms, and cook until browned and soft. Add asparagus, and cook about 2 minutes until bright green. Add chicken back in, stir, and cook just until heated through.

avocado

Serve your finished fajita fillings with the accoutrements of your choice!

That’s Chicken Asparagus Fajitas

donefajita2

We kind of get in a rut with asparagus sometimes, so this was a deliciously different way to incorporate it into a recipe. The sad part, though? Both kids, little Philistines that they are, declined even to try any of the asparagus and just had the chicken part of the fajitas. But, all the more for ScratchupsDad and me! These were also a bit spicy (in a good way…), but if you prefer less of a kick you’ll want to leave out the cayenne entirely. This made a big old mess of fajitas, which fed the four of us plus leftovers.

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Easy print version

Chicken Asparagus Fajitas
 
Author:
Recipe type: dinner
Ingredients
  • 1.5-2 lbs boneless skinless chicken thighs
  • 1 lb fresh asparagus
  • 8 oz fresh mushrooms
  • 3 small onions
  • 1 medium jalapeño pepper
  • 1 small green cayenne pepper (or substitute serrano)
  • 2 cups salsa verde
  • ¼ cup lemon juice
  • 2 Tbsp olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • 3 tsp minced garlic
  • sea salt, to taste
  • Optional: Tortillas, sour cream, cheese, guacamole, avocados, chopped tomatoes, and/or any other fajita fixings of your choice.
Directions
  1. For your marinade: Blend peppers, salsa, lemon juice, olive oil, garlic, and spices in food processor until well combined and smooth.
  2. Cut chicken into strips and place in a 9x13 pan.
  3. Pour half of the marinade over chicken, stir until well covered, and marinate 30-60 minutes.
  4. Wash asparagus and discard woody ends.
  5. Cut stalks in half, then slice onions and mushrooms.
  6. Place all veggies, keeping them separated by kind, in a 9x13 pan.
  7. Pour the other half of the marinade over the veggies, stir each section until well covered, and marinate 30-60 minutes.
  8. Cook chicken in large skillet over medium heat for about 10 minutes a side, or until cooked through.
  9. Remove to separate bowl, discarding excess marinade.
  10. In the same pan, cook onions over medium heat until starting to soften.
  11. Add mushrooms, and cook until browned and soft.
  12. Add asparagus, and cook about 2 minutes until bright green.
  13. Add chicken back in, stir, and cook just until heated through.
  14. Serve your finished fajita fillings with the accoutrements of your choice!

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