Easy Chicken Fajitas
These Chicken Fajitas are easy to make, taste amazing and the smell as the food sizzles in the pan will make your mouth water! This is a perfect meal to cook during any weeknight and makes great leftovers for another day.
In a small bowl, mix together the seasoning ingredients.
Place the sliced vegetables in a large bowl. Sprinkle with half the seasoning mix. Use your clean hands to rub the spices into the vegetables.
Place the chicken slices in another large bowl. Sprinkle with the remaining seasoning mix. Use your clean hands to rub the spices into the meat. Wash your hands thoroughly.
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onions. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices. Stir-fry until the chicken is fully cooked, about 5 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, until heated through.
Serve the chicken fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream and shredded cheddar. These fajitas are also great served with warm flour or corn tortillas.
Ingredients
Directions
In a small bowl, mix together the seasoning ingredients.
Place the sliced vegetables in a large bowl. Sprinkle with half the seasoning mix. Use your clean hands to rub the spices into the vegetables.
Place the chicken slices in another large bowl. Sprinkle with the remaining seasoning mix. Use your clean hands to rub the spices into the meat. Wash your hands thoroughly.
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onions. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices. Stir-fry until the chicken is fully cooked, about 5 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, until heated through.
Serve the chicken fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream and shredded cheddar. These fajitas are also great served with warm flour or corn tortillas.
