Quick and Easy Chicken Fajitas recipe
Chicken fajitas are among my emergency recipes especially when the day has been hectic. With just a few ingredients, you can whip up a quick snack or meal. Get creative with the ingredients and use chicken, beef, pork, or even beans.
- 1 1/2 lbs boneless, skinless chicken breasts cut into strips
- 6 pieces flour or wheat tortillas
- 4 tbsp canola oil divided
- 2 tbsp lemon juice
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes optional
- 1 small or medium sweet red pepper julienned
- 1 small or medium green pepper julienned
- 4 green onions thinly sliced
- 1/2 cup onions chopped
Marinate the chicken with lemon, canola oil, and seasonings. Refrigerate for 1 to 4 hours.
In a large cast iron pan or non-stick skillet, sauté the onions and peppers until crisp and tender. Remove from heat and set aside.
In the same skillet, remove the chicken from the marinade and cook for 5 to 6 minutes over medium-high heat.
When the chicken is no longer pink, add the peppers and heat through.
Spoon filling on warmed tortillas and add desired toppings and condiments.
Additional toppings: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream Note: Instead of cooking the chicken and veggies in a skillet, you can also roast them in the oven. Just season and drizzle with olive oil.