Warm Weather Fajitas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3-4 1x
Ingredients
Scale
- 1 pound chicken, trimmed and sliced thin
- 3–4 red and yellow bell peppers, cored and sliced thin, seeds removed
- 2 yellow onion sliced thin
- 2 tablespoons fresh cilantro leaves stems removed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 teaspoons chili powder
- A dash or two of hot sauce
- Juice of one or two limes, plus extra for serving
- Olive oil
- Lettuce leaves
- sour cream (optional)
Instructions
- Mix together the limes juices and spices and marinate chicken in half of the lime mixture reserving the other half. Cover and marinate in refrigerator for at least 30 minutes.
- Heat the oil in a skillet and when very hot, add the peppers. Do not stir the peppers! You want them to char a little on one side, so spread them out the best you can on the skillet and let them cook for several minutes. Once they look like they are getting some char on the bottom side of the sliced peppers, turn over a couple of times and then add the sliced onions. As you are adding the slices, spread them apart with your hands. Sprinkle with salt and let cook without stirring for a few minutes. When the onions start to take on a little color, stir the peppers and onions together. Remove to a plate and add a little more oil to the pan. Sauté until chicken is cooked through.
- Add the pepper and onion mixture back into the pan with the chicken and add the remainder of the lime/spice mixture and cook and until heated through.
- Serve on lettuce leaves for a healthy dinner or tortillas.
Notes
Top with fresh cilantro, avocado, lime, queso fresco cheese for crumbling on top and a little sour cream if you wish! Enjoy!