Chicken Fajitas

     This recipe fires on all cylinders. Easy prep, quick cooking time, tasty, healthy, summer fresh, and a cinch to personalize.

  • one red bell pepper 
  • one yellow bell pepper 
  • one large red onion
  • 1 Tbsp of olive oil
  • 1 lb. of chicken thighs (more tender and less dry than breast meat)
  • juice of half a lime
  • 2 minced garlic cloves
  • 1 tsp of chili powder
  • 2 tsp of cumin
  • 1 tsp of paprika
  • 1 tsp of dried oregano
  • salt and pepper
  • cilantro
     Cut the peppers and onion into thin strips. Sautée the onions in the olive oil until they are translucent. Add in the peppers and continue to cook until all the vegetables are at the desired tenderness. I don't cook mine long as I prefer them still slightly crunchy. Remove the vegetables and set them aside.

     Mix the dried spices, salt and pepper together. Set aside.

     Cut the chicken into thin strips. Coat the chicken strips with the spice mixture, lime zest, and the minced garlic. Toss well to evenly distribute the seasoning. In the same pan you used for the vegetables, sear the chicken on high heat to get a golden brown color on the outside. Then lower the heat to medium to finish cooking it through.

     Add the vegetables back the pan and mix them into the chicken. Squeeze the lime juice over it all and get everything piping hot again. Garnish with chopped cilantro.

     Serve with tortillas (I like white corn tortillas) and lots of fixings. I like sour cream, guacamole or chunks of avacado, sweet corn, tomatillo salsa, green onions, tomatoes, mango, and extra lime wedges. I like eating this all in a bowl over some cilantro lime rice instead of in a tortilla, or over a bed of greens as a yummy salad.

Happy cooking and joyful eating!


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