Chicken Fajitas

These are the best tasting chicken fajitas. This is my slightly modified version of a recipe from Taste of Home. I’ve added more peppers and onions, substituted all green peppers for the red and green peppers, and dropped the green onions. Sometimes I double all the spices, but keep the amount of chicken the same.

Attribution Link

Difficulty: Easy

Servings: 6

Prep Time: 20 minutes plus marinade time   Cook Time: 10 minutes  

Ingredients

4 tablespoons vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
2 medium green bell peppers, julienned
1 cup chopped onion
6 flour tortillas (8 inches), warmed

Also have on hand as desired: shredded Mexican mix or cheddar cheese, salsa, guacamole, and sour cream

Directions

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for as least 1 hour, but preferably 4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until chicken juices run clear. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings, but most people will love this so much that it will only serve 3 people.

Categories: Main Dish, Poultry

Tags: easy

Submitted by: connieinflorida on June 6, 2010