Chicken fajitas recipe

Ingredients:

Chicken fajitas are one of my go-to options for a quick and easy weeknight meal that is also nutritious and flavorful. After seasoning, searing, and cooking a couple of chicken breasts, all that’s left to do is quickly saute some bell peppers and onion in all of that delicious fajita seasoning. That’s it! You can serve the chicken fajitas in the traditional manner with a warm tortilla and topped with some of my pico de gallo and guacamole, or you can toss the chicken fajitas in a bowl with some leafy greens, black beans, sweet corn, and avocado for a delicious chicken fajita salad. The recipe only requires one pan and less than 30 minutes of your time.

Because the pre-packaged fajita seasoning you buy from the store often contains fillers, additives, and ingredients that aren’t necessary (like sugar), we’re going to start by making our own homemade version. In addition, the chicken fajitas do not require any sugar to be added to them. Therefore, get seven different spices and put them into a bowl. These seven spices are as follows: half a tablespoon of chili powder, half a tablespoon of cumin, one teaspoon of garlic powder, half a teaspoon of paprika, half a teaspoon of oregano, half a teaspoon of salt, and a quarter of a teaspoon of black pepper. After that, give those a stir and mix everything together, and you’ve got yourself some homemade fajita seasoning that couldn’t be simpler to make. This quantity is just right for our chicken fajitas, but if you want to make more for other recipes, you can always increase it by a factor of two, three, or even four and store the extra in an airtight container.

One of the many benefits of eating chicken fajitas is that it is a simple dish that requires the preparation of only a few standard ingredients. You’ll need three chicken breasts, boneless and skinless, for this recipe. Place the three chicken breasts in a bowl or on a plate, and then sprinkle a generous amount of fajita seasoning over them. Coat each side completely, and then use your hands to rub it all over the chicken. After it has been coated, flip the chicken over.

After preheating a large pan over medium heat, add a couple of tablespoons of olive oil or avocado oil and wait until the oil is hot before adding the chicken breasts that have been seasoned. You will want to cook the chicken for approximately seven to eight minutes on each side, and it should have a nice sear on the outside. This will ensure that the spices and flavors are sealed inside the chicken. It would be ideal if you could use a pan made of cast iron for this, but in all honesty, you could use any pan you like.

You could practice your multitasking skills and cut the vegetables in the time it takes the chicken to cook. You’ll need three good-sized bell peppers for this recipe. First, cut the bell peppers in half lengthwise, then scrape out the seeds, and finally, slice the peppers into very thin strips. In addition to that, you will need one onion. First, cut it in half lengthwise, and then cut each half into narrow strips. You don’t really need to break the onion apart because it will do so on its own as you stir it in the pan, but you can if you want to. In all honesty, though, it won’t be necessary.

At this point, the chicken should have developed a lovely char on both sides, and of course, it should be completely cooked through the center. You can always use an instant read thermometer to check the temperature and make sure it’s between 160 and 165 degrees Fahrenheit if you are unsure whether or not yours is.

After removing the chicken from the pan and allowing it to rest for a few minutes, put the bell peppers and onion in the pan and give it a good stir. You should cook the vegetables for about four to five minutes while stirring them frequently so that they can absorb all of the delicious flavor of the fajita seasoning. The vegetables will pick up all of that flavor.

During the time that the vegetables are cooking, slice the chicken breasts into strips. If any of the strips are a little too wide, you can always cut them in half. After the chicken has been sliced into bite-sized pieces, return it to the pan, combine it with the vegetables, and finish by squeezing the juice of half a lime over the dish for a jolt of crisp, fresh acidity.

This is an excellent recipe for meal prepping because the chicken and vegetables can be stored in the refrigerator for up to five days in an airtight container without losing their quality. But you can also make authentic chicken fajitas by using tortillas and all the other ingredients that go with them. To make the chicken fajitas, simply stuff a tortilla with a sufficient amount of shredded chicken and sliced vegetables. Then, on top of that, add avocado or guacamole, a teeny bit of fresh salsa, and a couple of globs of sour cream, if desired.