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Chicken Fajitas

August 5, 2009

It is a hot summer. When it’s a hot summer, you sometimes just don’t want to cook at all. Luckily, there are some recipes that take very little effort to cook, making them perfect for these hot days. If they’re very refreshing like this one, bonus! This can be made with extra vegetables, or none at all if you desire. I cheated by using a seasoning packet, but hey, it all comes out the same in the end. We also used some fat-free plain greek yogurt in lieu of sour cream because it was healthier. Use whatever’s on hand, and just make sure it stays fresh and crunchy!

Chicken Fajitas (Serves 4-5):

  • 12 small (10 inch) flour tortillas
  • 1 lb. boneless skinless chicken breast, sliced into 1/4″ thick strips
  • 1 tbsp. fresh lemon juice (about 1/2 lemon)
  • 1 tbsp. plus 1 tsp. fresh lime juice (about 1 lime)
  • 1/2 cup Monterrey Jack cheese, shredded or thinly sliced
  • 1 yellow onion, peeled, halved, sliced thinly, and separated
  • 1 green bell pepper, sliced into rings and sliced in half
  • 1 red bell pepper, sliced into rings and sliced in half
  • 1 packet fajita or taco seasoning
  • fresh cilantro, chopped, divided
  • vegetable oil
  • cooking spray
  • kosher salt
  • freshly ground black pepper
  • red cabbage, shredded (optional)
  • salsa (optional)
  • sour cream or plain yogurt (optional)

Instructions:

  1. Marinate chicken overnight in lemon juice, 1 tbsp lime juice, a handful of cilantro, a few pinches each of salt and pepper, and vegetable oil, in a plastic bag. Flip bag once while chicken is marinating.
  2. Heat large frying pan over medium-high heat, and add 1 tbsp vegetable oil.
  3. Take chicken from bag and dry thoroughly. Add to medium bowl with half of the seasoning packet and toss to combine, making sure to coat chicken evenly.
  4. Add chicken to hot pan, stirring frequently until chicken is just cooked thoroughly. Remove from pan and cover loosely with foil to keep warm.
  5. Add onion to pan and pour in rest of lime juice. Scrape up any browned bits at the bottom of the pan and stir to coat onion with juice and drippings. Add bell peppers and stir occasionally for 10 minutes, or until peppers and onions are soft. Add chicken back to pan, stir to combine, and remove from heat.
  6. In small pan, add cooking spray and warm tortillas one-by-one, putting in a small amount of cheese until it just begins to melt.
  7. Remove tortilla from pan, spread sour cream and salsa, add chicken and pepper mix and top with cilantro, cabbage, or whatever fresh vegetables you’d like.
  8. Repeat with other tortillas. Enjoy!
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