I never realized how food-spoiled I was until recently. None of the women in my family ever shopped at the supermarket. They always went to fresh farmer’s market and bought their meat from the butcher, and now I know why. The quality of foods at the farmer’s market is always much better than at huge commercial markets.

Ever since I watched the movie Food Inc., I’ve been determined to shop for groceries locally. Unfortunately, that means paying higher food prices, but at least I know that local markets ensure better quality food. Particularly chicken and meat, which I buy right from the butcher. And you really can tell the difference between chicken that’s grain-fed on the ground and sees the sunlight and those grown in factories.

When animals are raised in natural environments and fed their natural diets, their life and death are much more humane. That alone makes the meat taste much better. Also, we may not realize this, but animals sense that they are headed for slaughter and their fear translates into our food because of the adrenaline that their bodies pump into their bloodstream right before they are killed. Factory-grown animals also are laced with chemicals and hormones to make them grow abnormally fast, which contributes to the nation’s high obesity rates.

It really doesn’t take much to make free-range chickens taste good. A few seasonings and a nice presentation, and chicken can be prepared as a low-fat meal to satisfy everyone. One of our family favorites is Chicken Fajitas, which are easy to make and tailor to individual tastes. I like to have all of the garnishes set out for individual fixings (as photographer Silas 216 does in the photo at right. And photographer Nemo, below, puts his cast iron skillet to very good use, too).

Chicken Fajitas

1 package fajita or sandwich wraps (I prefer gourmet sandwich wraps that come in fancy flavors like whole-wheat garlic and tomato-basil)

One pound of boneless, skinless chicken breasts, slivered into finger-like sizes

2 fresh red, orange, yellow or green peppers – washed, seeded and sliced into thin pieces

½ lb button mushrooms, washed, capped and sliced

1 red onion, washed and sliced

2 vine-ripe tomatoes, diced

½ tsp sea salt

½ tsp ground black pepper

1tsp fresh chopped cilantro

1 tsp garlic powder

1 tsp oregano

¼ tsp lime zest

1 tsp lime juice

1 cup fresh grated cheese (we like parmesan mixed with cheddar)

1 cup salsa

1 cup sour cream (optional)

1/8 cup virgin olive oil

2 avocados washed, seeded, skinned and sliced

Whisk together the herbs, spices, lime zest, lime juice and olive oil, and marinate chicken in it overnight. ½ hour before serving, sauté’ chicken in a screaming hot skillet until each piece is browned on all sides. Make sure that each piece has room to breath, so it may be necessary to prepare it in batches to make sure that it’s completely cooked. Set aside and cover to let the meat rest. 

In the same pan, sauté the onions and set aside, then the peppers and set aside, and then the mushrooms. Place them each in separate serving dishes or arrange separately on a platter. The salsa, tomatoes, sour cream and avocados are additional garnishes, according to individual tastes.

Since this is finger-friendly food, make sure all of the diners wash their hands thoroughly (which they should do anyway).

The wraps are best served warmed and stuffed individually. There are special fajita dishes that keep the bread warm, but another way to warm them and still keep them moist is in a vegetable steamer. Or you can place them under a clean damp dish towel and warm them in the oven. Place your own combination of toppings alongside the chicken in the middle of the wrap, fold each end under and roll to perfection.

Related posts:

1. Quiche, the perfect food
2. Heart-healthy beans
3. Red hot vegetables
4. Chicken fingers: A birthday treat
5. Stuffed chicken breasts