Sharing our love of home cooking
Here’s what Simply Sundays is cooking up for Cinco De Mayo!
Start with a tasty Garden Fresh Salsa, serve up flavorful Carne Asade with Chili-Lime Corn on the Cob and celebrate with our favorite Summer Sangria!
A well rounded way to celebrate this Cinco de Mayo!
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One of my favorite menu items in a Mexican restaurant are fajitas
Not just because they are delicious but also because you get to assemble them with your favorite toppings
Sizzling cast iron pans come out filled with chicken or beef and then a tray with tortillas, onions, cheese, salsa, hot peppers, etc, etc
What makes this even better when you’re at home is you can put all of this out family style. You can all take part in enjoying such a great meal together!
Best part is that it isn’t that difficult to recreate at all!
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
Trim off any excess fat
Then filet the breast in half
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
Next, we will need 1 lime, 1 orange and 2 tablespoons of taco seasoning
Click on our link to make your own Taco Seasoning!
Zest the lime and orange and then cut them in half
Juice each half into bowls and add the zest
Add your taco 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 the 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 over medium heat and get it hot enough to start smoking slightly
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
Repeat until all of the chicken is done
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
Peel the onions and give them a rough chop
We like to cut the peppers into strips
Put the burner up to medium high and add in the veggies
Sprinkle with 1 teaspoon each of kosher salt and ground black pepper
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
Remove from the heat
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!
Enjoy!!!
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
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 over medium heat and get it hot enough to start smoking lightly. 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. Slice 4 bell peppers into strips (preferably different colors). Turn the burner up to medium high and add in the 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
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