Easy chicken fajitas that you can put together any night of the week in under half an hour.
One of my favorite meals ever is chicken fajitas. This is a dish I learned to make a long time ago when I first lived on my own. It’s very easy to make and it’s a dish full of flavor. I would also say it is healthy, because of the ingredients.
Fajitas is a Spanish term and it usually refers to a grilled meat served in a taco or a flour corn tortilla. So you can literally make these fajitas with any meat you like. However, chicken fajitas are my favorite. So since it usually refers to a grilled meat, you can grill the chicken breasts then cut them up in thin strips and pile them up on your tortillas. However, since it’s the middle of the winter, we don’t grill as much now. So for these fajitas I used about 3 chicken breasts, skinless and boneless. Slice them up in thin and long strips and wipe them dry. At this time you can also get your red pepper and green pepper sliced and the onion sliced as well. Because I wanted a little kick to my fajitas, I also chopped up a jalapeno pepper, but feel free to skip this.
In a large skillet add about a tablespoon of olive oil and let it heat well. Now because I still want that charred look on the chicken, I turn up the heat on high. While the oil is heating up, season the chicken with fajita mix which you can find at your local grocery store, or use Tex Mex, salt and pepper, cayenne pepper, whatever you wish to make it spicy. For these fajitas I used fajitas mix, about 1 tablespoon for the chicken. Add the seasoned chicken to the skillet and fry the chicken on high heat for a few minutes until it’s no longer pink and it is slightly charred.
I do cook the chicken separately from the veggies, but before the veggies are done I add the chicken to the skillet. So next clean the skillet and add another tablespoon of oil to it and heat it up. Add the onions and cook for about a minute until they are slightly translucent, then add the peppers. Add another tablespoon of fajita mix and cook the peppers and onions for a couple minutes, you still want them to have a bit of crunch to them, so don’t over cook them. Before they are completely done, add the chicken and mix everything together. Remove from skillet and place in a big bowl.
To serve these fajitas is really simple, you’ll need some tortillas, sour cream and salsa. This is such a great meal, it’s filling and it’s delicious and you can literally put this together any night of the week in under half an hour.
- 2 tbsp olive oil
- 2 tbsp fajita mix
- 3 chicken breasts, boneless and skinless
- 1 red bell pepper
- 1 green bell pepper
- 1 jalapeno (optional)
- 2 onions
- sour cream
- 8 tortillas
- Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
- Add a tbsp of the fajita mix to the chicken breast and mix well.
- In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
- Remove chicken from skillet, and wipe the skillet clean.
- Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
- Place the chicken and peppers in a bowl and serve over tortillas, with sour cream and salsa for toppings.