Chicken Fajitas

DH and I have a tradition called fajita Friday.  Basically we would go to our favorite fajita place on Fridays.  Sometimes it would be Saturday or Sunday but we still called it fajita friday. Not every week but pretty much close to it.  Our favorite spot makes the best chicken fajitas we have ever had.  And trust me we have tried them at most restaurants.  For as long as I can remember any time we tried to recreate them at home it usually involved a certain brand name seasoning pack sprinkled over stir fried chicken and vegetables.  No offense brand name company but they tasted yucky. ( I have a stronger word then yucky but want to keep the post PG)

I don’t know why it took me so long to realize I needed to find a better recipe so we could enjoy them at home and not spend so much money eating out.  In my search for the best recipe I discovered one important fact.  Cooking the chicken and vegetables seperately. It keeps the vegetables tender crisp and allows time to brown the chicken.

This recipe is pretty close to perfect in our books.  We still go out for fajita fridays (they also have killer gauc) but it’s nice to have this handy.

Yields 2-4

Chicken Fajitas
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Ingredients

  • 1 1/2 lb boneless skinless chicken breasts
  • 3 tbsp olive oil
  • juice of 3 limes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 bell peppers, sliced
  • tortillas
  • toppings of choice ; sour cream, cheese, lettuce, tomatoes

Instructions

  1. In a medium bowl combine the chicken breasts with the olive oil, lime juice and spices.
  2. Let marinade at room temperature least 1 hour.
  3. Heat olive oil in large skillet over med-high heat.
  4. Add the chicken and cook 5-7 minutes turning over once to sear both sides. Chicken is done when juices run clear. Remove from pan and keep warm.
  5. Add the onion and peppers to the pan and cook until soft and browned.
  6. Slice the chicken and serve with onion/pepper mixture, tortillas and toppings.
Recipe Type: Main Dishes
7.6.4
247

In a medium bowl combine the chicken breasts with the olive oil, lime juice and spices.

Let marinade at room temperature least 1 hour.

Heat olive oil in large skillet over med-high heat.

Add the chicken and cook 5-7 minutes turning over once to sear both sides. Chicken is done when juices run clear. Remove from pan and keep warm.

Add the onion and peppers to the pan and cook until soft and browned.

Slice the chicken and serve with onion/pepper mixture, tortillas and toppings.

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Comments

  1. I do an Asian fusion fajita that is so easy and we all love it. Fry the onion, coloured peppers and chicken strips in olive oil with salt and add a tablespoon of Chinese black bean garlic paste or the Chinese garlic chili paste - either is spectacular... : V

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