Do you ever just feel like you don’t want to cook anything the few days before you go on a trip, even if it is a short one? Leaving a clean house before a trip was instilled in me at an early age and I never really appreciated it until I had my own house. I have realized that a lot of my anxiety is tied to the state of my house…okay the state of the most used areas of my house because my bedroom is a hot mess of clothes everywhere. As I way saying, usually the day before or even two days before a trip, I don’t like to cook because I have probably cleaned the kitchen and I really just don’t want to mess it up again. Enter this fajita chicken recipe.
I love a recipe that uses very few dishes/pots/pans and this one hit the nail on the head with only using one cast iron skillet. I ended up making this the day before we left for one of my best friend’s son’s first birthday because I thought, why not? It’s only one skillet and chances of leftovers are zilch. And I was right! One skillet to clean and my kitchen was still intact. This spicy fajita chicken and vegetables with a hint of lime went over so well in my family that I have added it to our go-to weeknight recipes. This could also go well for a party, because who doesn’t love tacos and choosing their own toppings? AND it’s easy to make. If you want to go for a lower carb version, use lettuce wraps instead of tortillas.