Easy Chicken Fajitas
Posted on June 15, 2015 by Cooking for Students
Chicken fajitas is one of those foods that is loved by all. This Tex Mex recipe consists of seared vegetables, bell peppers and onions, with that bitter char combined with juicy, flavorful and tender chicken served with tortillas. Fajitas have such an appealing flavor profile and the addition of chili powder and other spices as well as some acid to brighten things up is simply amazing. Fajitas are perfect to serve on a Friday night when you plan to have a few friends over. All you need is a big bag of tortillas and a large skillet of chicken and peppers. Once you have that simply pile on the ingredients, roll it in a tortilla and savor every bite.
What’s in it?
- 1 lb. precooked grilled chicken breasts or fillets, sliced
- 1 onion, peeled and sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 2 teaspoons chili powder
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime
- Flour or corn tortillas (whole wheat will work too)
- Vegetable oil
*Serves 4
How’s it made?
- Wrap tortillas in foil and pop them into a 300 degree oven to warm.
- Add oil to a large pan.
- Heat over medium and add the chicken to the pan.
- Sprinkle with chili powder and season with salt and pepper.
- Cook while stirring until warmed through. Remove from the heat and toss with the fresh lime juice.
- Transfer the chicken to a platter.
- Add more oil to the pan used to cook the chicken.
- Add the bell peppers and onions.
- Sear on medium high heat for a few minutes, lower the heat and cook for an additional 5 minutes or so. During this time the vegetables will soften but still have some bite.
- Serve with the chicken and warm tortillas.
Using precooked grilled chicken takes the work out of the recipe without compromising taste. Most college students do not have a grill pan lying around but those grill marks are an important part of the dish. As for the veggies, getting those cooked is easy. A hot pan, sliced onions, peppers and oil is all you need. When cooking them don’t worry if some of the slices develop too much color. That is going to build flavor rather than compromise it. As an alternative try using left over steak or just make veggie fajitas for a light lunch on those days when you don’t have a protein on hand.
