Chicken Fajitas

I cook a lot. It’s just the two of us, but you can find me cooking probably 6 nights per week and rarely do I make the same thing twice let alone almost weekly. However, these chicken fajitas are so delicious and easy that they are almost always in rotation. In fact, if you ask my man his favorite thing I cook, it would be these fajitas which is funny to me because they are incredibly simple.

Chicken fajitas is my longest running, standard recipe that I started making when I was first gluten free. Many of those seasoning packets that you find in the store used to have stabilizers that contained gluten, so I needed an alternative. Even if gluten sensitivity is not some thing you are concerned about, those packets contain a lethal amount of salt and I find that it is very simple to use your own seasonings and make it as spicy, mild, or salty as you want.

Not only is the recipe for these chicken fajitas simple, but it is easily doubled and is a great way to feed a large group casually. This is a go to in my friend group or on groups trips, because it comes together quickly and easily and everyone can contribute their component. Whether it be the sour cream or Grexican street corn, it can be a useful, potluck style meal. It also sets up nicely as a taco bar for easy self serving and clean up.

Easy, delicious, and super satisfying so that you look like a rock star to your friends, family, and your man. Now, I will share my secrets with you. 

Chicken Fajitas

Serves 4 regular sized people but we rarely have leftovers of this meal in our 2 person household

Tools: 

I highly recommend a cast iron skillet for this.

Ingredients:

2 chicken breast, sliced into strips

2 bell peppers, cut into strips

1 onion, cut into crescents

2 cloves of garlic, minced

1 Thai red chili or jalapeno, minced

1/2 tablespoon cumin

1 tablespoon chili powder

Juice of 1/2 lime

10 tortillas and/or taco shells

For serving try diced tomatoes, shredded lettuce, shredded cheddar, sour cream, guacamole, Pico de Gallo, cilantro, jalapenos, lime wedges or all of the above.

Instructions:

1. Preheat your cast iron skillet over medium high heat. Once it is hot, add about 2 tablespoons of oil  and allow it to heat up for about 30 seconds. Add in the chicken strips, salt, and pepper and allow to cook for 3 minutes and then flip and cook for another 2 minutes undisturbed.
2. Add the peppers and onions with more salt and pepper and cook for about 5 minutes, stirring occasionally to prevent sticking.
3. Add the garlic and chili and cook for 1 minute. Add cumin and chili powder and stir to coat chicken and vegetables. Cook for 30 seconds, then squeeze in the lime juice for the sizzling and drama that is fajitas.
4. Taco team ASSEMBLE! and pour yourself a margarita after all that hard work.

If you like this recipe, be sure to check out my oven baked crispy taco recipe too!