Chicken

Easy Chicken Fajitas

These Chicken Fajitas are simple and delicious

You will especially like the hint of citrus that is in here

Did he say citrus?

Yes I did!

The juice and zest of a lime and orange really give this dish a wonderful flavor

I start out with 4 boneless chicken breasts

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Trim them of any excess fat

Then filet the breast in half and cut the halves on an angle into strips

Place the chicken strips in a gallon resealable baggie

I like to stand the baggie up in a bowl to make it easier to pour things in

Also if it tips over, the bowl will catch what spills out

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Next you will need 1 lime, 1 orange and 2 tablespoons of Taco Seasoning

Click on our link above to make your own Taco Seasoning!

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Zest the lime and orange and then cut them in half

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Juice each half into bowls and add the zest

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Add your seasoning to the chicken, then the lime and orange juice and zest

I also like to drizzle in 2 tablespoons of olive oil

Force any air out of the bag and seal

Squish the chicken and marinade around until it is all coated

Place in a refrigerator for up to 2 hours or overnight

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Remove the chicken from the baggie and allow to come to room temperature

Add 2 tablespoons of olive oil to a large pan and get it hot enough to start smoking a little

Place the chicken strips in the pan but do not over crowd them, you can cook them in batches

Cook for about 2 minutes, then flip and cook the other side for 2 minutes more

Set the chicken aside

Now it’s time to prep some veggies

We are using 4 bell peppers and 2 large onions

I like to use a mix of bell peppers as it is flavorful and colorful as well

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Peel the onions and give everyone a rough chop

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Put the burner up to medium high and add in your veggies

Sprinkle with 1 teaspoon each of kosher salt and ground black pepper

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You want to cook them just until they get caramelized, but they aren’t super soft (you want them to maintain a little crunch)

Cook around 10-12 minutes

Next add the chicken back in the pan and stir to incorporate, cook about 5 minutes more just to reheat the chicken, season to taste with kosher salt and ground black pepper

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Remove from the heat

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And there you have it!

Delicious chicken that you can serve fajita style or even in quesadillas!

We served this with shredded cheddar, sour cream, jalapeno peppers, red onions, lime wedges, flour tortillas and our Garden Fresh Salsa!

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Enjoy!!!

Simply Sundays! ~ Easy Chicken Fajitas

  • Servings: 6-8
  • Print

Ingredients

4 boneless, skinless chicken breasts (around 3 pounds)

1 lime (zested and juiced)

1 orange (zested and juiced)

2 tablespoons of Taco Seasoning

2 tablespoons of olive oil (for the marinade)

4 bell peppers (preferably mixed colors)

2 large onions

2 tablespoons of olive oil (for cooking the vegetables)

1 teaspoon each of kosher salt and ground black pepper

Optional toppings

shredded cheddar

red onion

sour cream

jalapeno peppers

lime wedges

flour tortillas

Garden Fresh Salsa

Directions

Trim off any excess fat from 4 boneless skinless chicken breasts.  Then filet the breast in half and cut the halves on an angle into strips.  Place the chicken strips in a gallon resealable baggie

Zest the lime and orange and then cut them in half.  Juice each half of the lime and orange into bowls and add the zest.  Add 2 tablespoons of Taco Seasoning to the chicken, then the lime, orange juice and zest along with 2 tablespoons of olive oil

Force any air out of the bag and seal.  Squish the chicken and marinade around until it is all coated.  Place in a refrigerator for up to 2 hours or overnight

Remove the chicken from the baggie and allow to come to room temperature.  Add 2 tablespoons of olive oil to a large pan and get it hot enough to start smoking a little   Place the chicken strips in the pan but do not over crowd them, you can cook them in batches.  Cook for about 2 minutes, then flip and cook the other side for 2 minutes more Set the chicken aside

Peel 2 large onions and give them a rough chop.  Roughly chop 4 bell peppers (preferably different colors).  Put the burner up to medium high and add in your veggies.  Sprinkle with 1 teaspoon each of kosher salt and ground black pepper

You want to cook them so they get caramelized, but they aren’t super soft (you want them to maintain a little crunch).  Cook around 10-12 minutes.  Next add the chicken back in the pan and stir to incorporate, cook about 5 minutes more just to reheat the chicken, season to taste with kosher salt and ground black pepper.  Remove the pan from heat

Serve with shredded cheddar, jalapeno peppers, red onions, sour cream, lime wedges, flour tortillas and Garden Fresh Salsa

Architec Gripperwood Cutting Board

ZELITE INFINITY Boning Knife

Wilton Recipe Right 3 Piece Cookie Pan Set

Lodge Cast Iron Pan

New Star Foodservice Lemon Squeezer

OXO Good Grips Fish Turner

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