Chicken Fajitas - A Monday Lifesaver - Monday, Week 26
Who doesn't love a good fajita? The sizzle of the pan, the aromatic allure of the spices, the satisfying bite of perfectly cooked chicken — fajitas offer a fun, engaging, and delicious dining experience. Today, we're taking a culinary trip to Mexico with this easy, delightful recipe for Chicken Fajitas. The dish comes together in under an hour, making it a perfect choice for a busy Monday.
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (around 1.8 lbs or 800g)
- 3 bell peppers (1 red, 1 yellow, 1 green), sliced
- 1 large onion, sliced
- 4 tbsp olive oil (around 60 ml)
- 2 tbsp lime juice (around 30 ml)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 8 flour tortillas (8 inch or 20 cm)
- Assorted toppings: guacamole, salsa, sour cream, shredded lettuce, chopped tomatoes, shredded cheese
Instructions
- In a small bowl, mix together chili powder, cumin, garlic powder, salt, and pepper. Set aside.
- Slice the chicken into thin strips. Place in a large bowl, add lime juice, 2 tbsp of olive oil, and the prepared spice mix. Stir well to coat the chicken evenly. Let it marinate for 15 minutes.
- Heat the remaining 2 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and sauté until they are tender and slightly caramelized. Remove from the skillet and set aside.
- In the same skillet, add the marinated chicken. Cook for about 5-7 minutes or until the chicken is cooked through and no longer pink inside. Return the cooked peppers and onions to the skillet and toss everything together.
- Warm the tortillas in a dry skillet over medium heat.
- Serve the chicken and veggies on the warm tortillas with your favorite toppings.
Pair this delicious meal with an ice-cold margarita or a glass of chilled rosé. Enjoy this delightful Mexican feast!
I hope this brings a sizzle to your Monday evening! Happy cooking!
