Chicken Fajita's
Talk about easy! A savory, packed with flavor dinner.
I am 1/2 Mexican, although the full halfness of that is debatable, with Spanish, Irish, and American Indian thrown in there for good measure. 
And those are just the ones I am aware of on that side of the family. 
The actuality and authenticity of my nationality aside… cooking Mexican food is like Italian for me… I can do it in my sleep. Having learned at the knees of my grandma, I mostly just watched in amazement as she tossed and threw practically everything into a pan and voila! Tastey perfection! If I close my eyes tight enough… I can still smell the aroma filling up our kitchen and filling a place deep in my heart that still brings me comfort to this day.
I figured I’d start you off simple, and to be honest, I personally feel like Mexican fare is one of the easiest types of food to make on this planet. I figured I wouldn’t begin with cheese enchiladas… or carnita burritos… or maybe even refried beans. All super yummy…and not too dramatic, but the carry out does require a little more work to the executing of it all.
So here we are… and if you are in need of a quick but yummy Mexican/Cumin fix… this should do the trick. Summer is the perfect time for this as well, as you can grill your chicken and slice it up hot and serve it over you grilled veggies. Mmmmm…
Chicken Fajita’s
Ingredients:
- 4-5 Chicken Breast (deboned, no skin)
- 2 Medium onions (I prefer brown onions, but whatever you prefer is perfect)
- 1 Large Green Bell Pepper
- 1 Large Yellow Bell Pepper
- 1 Large Red Bell Pepper
- Salt
- Pepper
- Cumin
- Garlic Salt
- 1 small lemon (or lemon juice will do)
- Corn or Gluten Free Tortilla’s
- Condiments of choice…. Lettuce, tomatoes, cheese, avocado, hot sauce, ect.
Directions:
Season chicken breast with Salt, Pepper, Garlic Salt, and about 1 Tbl. of Cumin, squeeze 1/2 of lemon over chicken. Place the chicken In a large grill pan coated with non-stick cooking spray, and cook until done. Immediately remove from pan and let cool slightly.
While chicken in cooking slice Onion and Bell Pepper’s lengthwise (in strips). Season with Salt, Pepper, Garlic Salt, Cumin (I just sprinkle), and remaining lemon juice from other 1/2 of lemon. Toss the veggies together and let marinate.
After you have removed the chicken and set aside, add vegetables to hot pan. Cook until desired tenderness. Set aside over low heat. Take chicken breast and slice lengthwise in thin strips. Add to pan with vegetables and continue cooking until chicken is completely cooked through and to your desired “doneness”.
Heat up your corn, or Gluten Free tortillas of choice, and stuff with your fajita mix and condiments of choice. I like to add shredded lettuce, Pato Sauce (a mexican hot sauce staple in my house), jack cheese, and sliced avocado.
Can you say Ole!
Happy Eats!
Blessings… and Enjoy!
~m.
