Chicken Fajitas for Senior Lunch

I've been having way too much fun in the kitchen at the Senior Center and not taking enough pictures...

I'm in charge of the menus and have been having fun trying to make interesting, good tasting food for our people.

This week I decided to make Chicken Fajitas.   A friend and his wife introduced me to them some years ago and I make them for myself from time to time.    And thought that they might be a nice change of pace for lunch.

I had so many green peppers that came to us through Farmshare and we had Stuffed Green Peppers a couple of weeks ago, and since we had so many, I thought that Fajitas might be a nice choice.

So, with that in mind we prepped a lot of peppers, and on Thursday we made and served them.

And I fell down on the job, I forgot to take a picture of one of the final plates with the chicken, but I did get a shot of a take home plate with the vegetarian option.
Not all people eat meat you know.

At any rate, thanks to Jarrett( who now runs and owns Twisted River Cafe and Grill in California), I learned how to make a great tasting Fajita.    His secret was Montreal Steak Seasoning on the Chicken.   And while I didn't put the chicken on the grill to cook it, I did get some awesome flavour on it anyway because of the seasoning.
First off I prepped the Chicken Breasts the way Ina Garten says to do it.   And believe you me, you get a lovely moist chicken breast this way.
Just oil the chicken breasts a little.  I actually used a paper towel as a swab and swabbed them with some oil, and believe it or not, used just over 1/4 cup of oil for all these breasts.

I then sprinkled the Montreal Steak Seasoning over them and baked them in a 375 degree oven until the thermometer reached 165 degrees, some of them were actually 175 degrees, but they were still moist and tender.

We then cut them up and placed them into a warming pan.

Add caption

However, while they were cooking, we prepped the onions and some more peppers.
Do you have any idea how many tears you can cry when you're slicing a lot of onions?

And I also had a few red and yellow peppers we cut up as well.

Needed to have some color in there.

As I said before we also had a vegetarian option available.   We made up the pepper/onion mixture and added some sauteed mushrooms, zucchini and broccoli from Farmshare.  
All in all a good, healthy meal.   

And we had a lot of dessert and I forgot to take a picture of them.   There was a luscious chocolate pudding bundt cake, as well as a yummy lemon cake. 

I want to also give a shout out to Lisa, Geri and Jon who helped me out.

And to all the wonderful people who processed the green beans, broccoli and okra we now have in our freezer for future meals.    We got a lot of produce from Farmshare this week.

Next week the menu is:
Deviled Eggs
Potato Salad
Oven Fried Chicken
Tomatoes cooked with some Okra   (both of which we got from Farmshare)
and of course desserts. 

Gotta go finish resting up now.