Chicken Fajitas

Chicken Fajitas

 

 

Prep time: 20 Min
Cook time: 15 Min
Total time: 35 Min

Source:  TinksKitchen.com

 

 

Ingredients

 

Seasoning Mix

 

• 3 teaspoons chili powder
• 2 teaspoon paprika
• 2 teaspoon kosher salt
• ½ teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoon garlic powder

 

For the Chicken Fajitas

 

• 1 pounds boneless, skinless chicken breasts
• ¼ cup plus 2 tablespoons avocado oil , divided
• 1-2 limes
• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 1 yellow onion, sliced
• 12 corn or flour tortillas

 

For Serving:

 

• Avocado, guacamole, Pico De Gallo, Salsa of your choice, Lettuce, sour cream, crumbled Cotija Cheese
• Serve with - Mexican Rice, Cilantro Rice, Pinto, Black, or Refried Beans

 

 

Instructions

 

1. Combine the fajita seasonings in a small bowl. Whisk in ¼ cup of oil and the juice of one lime until smooth, adding a little water if the mixture is too thick. Set aside. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
2. Slice the chicken breast into thin strips, about ¼ inch thick, and place them in a shallow bowl. Pour in about two-thirds of the prepared marinade and toss to coat the chicken evenly. Set aside.
3. Meanwhile, slice the bell peppers and onion, and place them in a separate bowl. Add the remaining marinade and toss until the vegetables are well coated. Set aside.
4. Heat 1 tablespoon of oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetables and cook, stirring occasionally, until the onion softens and the peppers develop some char, about 4-5 minutes. Transfer the vegetables to a plate or bowl.
5. Add the remaining oil to the skillet, then cook the chicken without stirring until the bottoms are browned and the juices start to release, about 4 minutes per side. Once the chicken is cooked through, return the peppers and onions to the skillet and stir everything together, cooking for another 2-3 minutes until heated through. Remove from the heat and squeeze the juice of the remaining lime over the dish.
6. Serve with warm flour tortillas and your favorite toppings, such as Pico de Gallo, avocado sauce, crema, or additional lime wedges.

 

Meal Prep - Proceed as above, only use fresh peppers and onions, as frozen will not result in a crisp texture.

 

Freezer Prep - If prepping for the freezer, place the chicken with the marinade on it in a freezer baggie. Thaw in refrigerator for 24 hours prior to cooking.

 

Use Leftover Fajitas to Make Quesadillas.

 

Personal Recipe Notes:

 

Fajitas are such a good thing to have for dinner.  Hear me out.  The tortillas…so soft and buttery tasting, the chicken, seasoned just right.  Onions and peppers cooked until just losing their crispness.  Served with creamy avocado or amazingly garlicy guacamole, you can top them with all of your favorites.  And all of them ARE my favorites.  I should personally make it my mission to put these on the meal plan at least every eight weeks.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey