Fajitas have got to be one of the best meals invented. I have found no one who dislikes them, and they are chock full of veggies and lean protein. Below is my quick and simple rendition of the favorite:
Recipe for 2:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 2 Tbsp Fajita Seasoning (recipe below)
Saute the onions in a little olive oil until very soft and translucent.
Add the bell peppers to the pan and continue sauteing until they are crisp-tender — just a few minutes.
I didn’t get a picture of the chicken for some unknown reason…but you will want to take the veggies out of the pan and wipe it clean. Add the chicken to the hot pan in a single layer, not moving the pieces until they release easily from the pan and have a beautiful golden brown color. Turn them over and cook on the other side just a short while longer. This may seem like an unnecessary step, but let me tell you, it make the chicken mouth-watering-tender and juicy. It is well worth the extra time and effort!
I found that homemade fajita seasoning is much better than store bought. Try this simple recipe to make your own!
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika (I used smoked)
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
My husband ate his in a tortilla, but I felt like just having it on it’s own…topped with massive amounts of avocado and salsa and a small dollop of sour cream. YUM!