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Chicken fajitas

We sort of killed Taco Tuesdays so we’ve been switching it up to fajitas!!

Enjoy! Xo Jen

Ingredients

Seasoning mix:

  • 1 teaspoon sea salt

  • ¼ teaspoon black pepper

  • 2 tablespoons chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon dried oregano

  • ½ teaspoon red pepper flakes

Fajitas:

  • 2 tablespoons avocado oil

  • 3 medium bell peppers – cut into thin strips; or 1 pound of frozen sliced peppers

  • 1 medium onion – thinly sliced

  • 2 pounds boneless skinless chicken breast – cut into strips

Instructions

  • In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. Divide the mixture into two bowls. One will be used to season the veggies, and the other will be used to season the chicken.

    1 teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes

  • Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add water, a tablespoon at a time. You can also reduce the heat to medium.

    2 tablespoons avocado oil, 3 medium bell peppers, 1 medium onion

  • Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices and the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a splash of water.

  • Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.

  • Serve the fajitas in bowls, drizzled with the pan juices, and topped with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.

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