Chicken Fajitas

It’s almost the weekend! So excited for it, specially because I’ll be hanging out with my momma all weekend long. Yey!!!!

If you’re weekend calls for a quick and delicious recipe, look no further than these chicken fajitas. Their taste is phenomenal, lots of flavor with a bit of spice, and they’re done with minimal time in the kitchen. Honestly, I usually multitask when making them.

Chicken Fajitas spices

The most time consuming part? Getting the chicken ready. which is basically just marinating in the fridge for some time. First, you want to gather all your spices and combine them together.

Chicken Fajitas seasoning

Next, add the oil and lemon juice to the spices and place in a large resealable plastic bag.

Chicken Fajitas juices

Add the cut up chicken, mix well and place in fridge for at least 1 hour.

Chicken Fajitas marinade

Heat a bit of oil in a large skillet and add chicken with all the juices. Stirring occasionally, cook until chicken is done and remove from pan.

Chicken Fajitas chicken

Time for some veggie prep! I like a lot of veggies on my fajitas, but the amount is really up to you. Slice three peppers of varied colors julienne style.

Chicken Fajitas veggies

Slice half an onion.

Chicken Fajitas onion

Add veggies to pan and a bit of water to create steam. Cover and cook until veggies reach desired tenderness.

Chicken Fajitas sautee

Add chicken and heat through, mixing well so everything gets coated with the fajita spices and sauce.

Chicken Fajitas mix

Serve with a tortilla and choice of toppings (cheese, sour cream, guacamole, hot sauce, pico de gallo, etc).

Chicken Fajitas

Chicken Fajitas

Ingredients

  • 1- 1 1/2 lbs. of chicken breast, cut into strips
  • 1 1/2 tsp. seasoned salt
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. red pepper flakes
  • 4 Tbsp. vegetable oil
  • 2 Tbsp. lemon juice
  • 3 peppers, julienned
  • 1/2 onion, sliced

Steps

  1. Combine all the spices, oil and lemon juice in a resealable plastic bag.
  2. Add chicken and mix to coat. Refrigerate for 1-4 hours.
  3. Heat about a tablespoon of oil in a large skillet and add chicken with all the juices. Stirring occasionally, cook until chicken is done and remove from pan.
  4. Add veggies to pan and a bit of water to create steam. Cover and cook until veggies reach desired tenderness.
  5. Add chicken and heat through, mixing well so everything gets coated with the fajita spices and sauce.
  6. Serve with a tortilla and choice of toppings (cheese, sour cream, guacamole, hot sauce, pico de gallo, etc).

Chicken Fajitas peppers

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