Non Stick Skillet (for stovetop) or Cast Iron Skillet (for grill or oven)
Ingredients
HOMEMADE FAJITA SEASONING:
1tspChili Powder
1tspPaprika
1/4tspCumin
1/4tspGarlic Powder
1/4tspOnion Powder
1/2tspOregano
1/2tspSalt
1/2tspSugar
1/8tspCayenne
FOR THE CHICKEN and VEGGIES:
1tbspNeutral flavored Oilfor cooking
1largeChicken Breasthalved and sliced into strips
1mediumRed Onionsliced
2mediumBell Peppersmixed colors, cut into strips
pinchSalt & Pepperto taste
1cloveGarlicminced, to taste (OPTIONAL)
FOR SERVING:
Sour Cream
Cilantro (or Parsley)chopped, plus a sprig for garnish
Avocado sliced or cut into cubes
Lime Wedgesfor squeezing
Mexican Rice
Shredded Mexican Cheese
Instructions
Slice a large chicken breast in half making two thin cutlets, then cut into long strips. Drizzle with oil and then toss with your Fajita seasoning. Set aside.
Slice onions and bell peppers into strips and add to a skillet over high heat with a tablespoon of oil. Add Fajita seasoning. Toss well then allow to cook and char for a minute at a time between stirs. Cook to desired doneness. Remove to a bowl.
Using the remaining oil in the pan (drizzle a bit more if you need to), add the seasoned chicken strips. Cook for just a few minutes on each side until the internal temperature reads 165 on a thermometer.
Add the veggies and any accumulated juices back to the pan with the chicken and toss to combine.
Serve immediately in a warmed soft flour tortilla topped with a squeeze of lime juice, sour cream, cheese or other desired toppings.