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.
- 1 pound chicken breast tenders
- 2 tablespoons olive oil separated
- 1 red bell pepper sliced into thin strips
- 1 orange pepper sliced into thin strips
- 1/2 red onion thinly sliced
- 1 packet Old El Paso taco seasoning low sodium (or homemade taco seasoning)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 lime 1 halved, 1 sliced into wedges
- Salt to taste
- 8 La Banderita fajita tortillas
- Sour Cream
- Taco Sauce
- Pico de Gallo
- Avocado slices
Combine 1 packet of taco seasoning with 1 tablespoon of olive oil. Place chicken tenders in a gallon size plastic bag, pour marinade in, and shake to coat. Place in refrigerator at least 30 minutes prior to cooking.
In a large cast iron skillet, heat 1 tablespoon of oil over medium heat, add onions and peppers. Toss with cumin and chili powder (you can also add a pinch of cayenne pepper for some heat). Sauté until softened (about 5 minutes), place in a serving dish, cover, and set aside.
Using the same skillet, heat 1 teaspoon of oil, and add the chicken. Cook for 2-3 minutes on each side or until the chicken is no longer pink on the inside.
Add peppers back into skillet and squeeze half a lime over the fajita mixture. Cook for about 1 minute, remove from heat, and serve immediately in a flour tortilla or, for a low carb option, a lettuce wrap. Add your favorite toppings and enjoy.
Source: Recipe Runner
Source: Recipe Runne