It is time for week three of The Great Gluten Free Campout! I am so excited to participate in The Great Gluten Free Campout. Four bloggers over four weeks have partnered to bring you a full range of recipes: Breakfasts, Desserts, Sides and Snacks, and Campfire Classics. Each blogger will be hosting a category. This week I am hosting Open Fire.
When planning a camping menu, I have a tendency to bring the same things over and over again. Hey, if we all like it and it is easy to prepare in camp, count me in! But, the problem with this approach (besides the risk of camp food boredom) is the weather might not agree with you. A meal that sounds wonderful in the high-heat of summer may not be looked forward to as much on a crisp fall day. However, I find Campfire Chicken Fajitas a versatile, easy, and delicious meal no matter when we go camping.
Serve these fajitas the traditional way, on toasted corn tortillas with your favorite toppings, or, on a hot summer day, Campfire Chicken Fajitas makes a wonderful filling dinner salad when topping crisp greens served with salsa or your favorite dressing. On a crisp fall evening, serve the fajitas on potatoes or sweet potatoes that have been baked in the coals of the fire for a filling, warming meal.
I do just a bit of prep for this meal. Before leaving home, I place the chicken and half the marinade into a gallon sized freezer bag. The other half of the marinade I place in a second bag. After bundling the two bags together, I place in the freezer until solid. When we decide it is a camping weekend, all I have to do is toss the frozen chicken packet into the cooler, add a couple of onions and peppers and go. Any leftovers can be warmed up the next morning and served for breakfast with eggs. YUM!
- ½ cup lime juice
- 2 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon groung cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons fresh cilantro, minced, optional
- 1½ pounds boneless, skinless chicken breasts
- When ready to cook:
- 2 medium onions
- 1 large red bell pepper
- 1 large yellow bell pepper
- To serve:
- corn tortillas, salad, baked potatoes or sweet baked potatoes
- salsa or other fajita toppings your family enjoys
- In a bowl mix together lime juice, olive oil, red pepper flakes, cumin, garlic powder, oregano and cilantro. Pour half in to each of two gallon sized freezer bags. Put chicken in one bag, mixing around until chicken is coated with marinade. Remove as much air as possible from each bag, seal and label. Bundle both bags together (use a third bag or rubber bands). Freeze if making ahead, or place in refrigerator until ready to load camping cooler.
- To serve: Bring onion and bell peppers along with chicken to camp. The morning of the day you will serve chicken, peel and slice onion into ½” rounds. Remove core and seeds from peppers, slicing in half or into quarters. Place onions and peppers into the bag with only marinade. Mix around until coated. Allow to marinade in cooler until dinner time.
- Cook chicken over a fire on grate, moving it around to prevent burning until almost cooked through. Add onions and peppers to grate to cook until crisp-tender. Discard marinade. When chicken and vegetables are cooked through, slice thinly and serve on toasted gluten free tortillas, salad, or baked sweet potatoes. Enjoy!
Want more great recipes? Check out my other blogger friends, who are hosting the rest of today’s meals:
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Thanks to everyone who has shared recipes for the Great Gluten Free Swap so far:
Breakfast: Box Oven Blueberry Muffins and Eggs, by Angela’s Kitchen
Dessert: Campside Peach Pie with Cinnamon Whipped Cream, Two Ways, by The Accidental Okie
Box Oven S’more Brownie Bars, by Angela’s Kitchen