Chicken Fajitas

Nothing authentic here people, but this is one of my go-to meals for the summer. It's quick and easy to prepare, and it's great as leftovers for lunch.



Here's the big secret to making my fajitas:



Ok. Not such a great secret. I know this little packet is nothing fancy, and that the fajitas would probably taste better if I mixed my own seasonings, but hey it's only $.33 (sometimes even $.25!) and I always have it in my pantry. Plus I like the convenience of just ripping this puppy open and dumping it in.

I also use this fajita seasoning to make the chicken for my Fajita Chicken Quesadillas.



(I'm toying with the idea of creating printable versions of all of my recipes. Here's the link for this one:)

Chicken Fajitas printable recipe



Chicken Fajitas
makes about 8 fajitas


1 Tbsp vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
3-4 boneless, skinless chicken breasts, sliced
1 fajita seasoning packet
your favorite tortillas

topping options:
shredded Monterrey Jack cheese
cilantro
Sour Cream
Pico de Gallo or your favorite salsa
guacamole
olives


In a large skillet, heat oil over med-high heat. Add sliced chicken and cook just until barely done. Toss in vegetables and saute, stirring frequently for 5-10 minutes. I like my vegetables on the softer side, but if you like yours crispier, then just don't cook them as long.

In a small bowl, combine 1/4 cup water with fajita seasoning packet. Pour over chicken and vegetable mixture and bring to a boil. Reduce heat and simmer for 3-5 minutes to let sauce thicken. Remove from heat and serve using your favorite tortillas and any topping options you want.