What to serve for dinner that picky kids will eat, versatile enough for vegan/vegetarians, and still be healthy? The answer is fajitas! Chicken and/or veggie, with refried beans, spanish rice and guacamole. I am guessing that a lot of moms end up eating the way their families prefer to eat. When you offer a meat option but everything else plant based, it accommodates everyone.
Marinate the veggies and the chicken in the following marinade for about 2 hours prior to grilling. This marinade was enough for 2 lbs of chicken and then I made another batch for roughly the same amount of veggies. I use chicken thighs, trimmed of fat and cut into bite size pieces. For veggies, I used mushrooms, mini peppers, onions and asparagus.
1/4 cup EVOO (extra virgin olive oil or the oil of your choice)
3 limes juiced
2 oranges juiced
4 cloves diced garlic
1 Tablespoon red pepper flakes
1 Teaspoon cumin
1 Teaspoon salt
3/4 cup chopped cilantro
To grill, use a large roasting pan placed directly on the grill for the veggies and a grilling pan for the chicken that has smaller holes so you don’t lose anything through the grates. The grilling pan is easier to keep the hear consistent and avoid flame ups and burning. Once the chicken was done, briefly grill the veggies directly on the grill pan to brown slightly.