Fajitas Recipe

As I mentioned in my last post, Cinco de Mayo is just around the corner. If you’re looking for a quick and easy Mexican-ish meal, I have the recipe for you. I had leftover tortillas from last week’s fish tacos that I needed to use ASAP, so I decided to make chicken fajitas yesterday for lunch. Derek was home studying for his last test of the semester, and I thought it might be a nice treat for us.

I used this recipe from Taste of Home. I followed it closely except I used 1 whole red bell pepper and 1 whole green bell pepper to amp up the veggies. I also use olive oil in the marinade and only marinated the chicken for about 45 minutes, but it was still flavorful and delicious.

I didn’t get a picture of it, but I started out by slicing the chicken and putting together the marinade. Next time I make this recipe, I will slice the chicken into even thinner pieces. It cooked well, but I think small pieces would fit into the tortillas better. While the chicken marinated in the fridge, I chopped half an onion, 1 green bell pepper, and 1 red bell pepper.


Love the colors! I obviously should have shifted these around to look like the Mexican flag though.


After everything was chopped I put about 2 Tbs of olive oil in my favorite big skillet and cooked the veggies until the onions were translucent and the peppers were tender-crisp (a.k.a. pliable but not soggy). It took me about 7-8 minutes.


I put the veggies in a separate dish and then added the marinated chicken to the same pan. I cooked the chicken for about 5 minutes on medium-high heat. Once the chicken was cooked through, I added the peppers and onion to the pan again.


Voila! The fajita filling is done. I put out warmed whole wheat tortillas, shredded cheese, reduced fat sour cream, cilantro, and salsa to assemble the fajitas. I choose to add some salsa and two dollops of sour cream. It was delicious!


I will be making this again. If you marinate the chicken in advance the entire meal could be cooked in 20 minutes. Definitely a keeper!

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