Chicken Fajitas

I've been meaning to try some of the Blog Chef's recipes and I'm glad I did. This was such a delicious and easy meal. I prepped my vegetables at the same time I did the chicken. When dinner time came around, all I had to do was saute the veggies and chicken and heat up some beans and dinner was served in under 20 minutes. The chicken was flavorful without being too spicy and overpowering everything else. You can also use skirt steak instead of chicken. This is a quick weeknight meal I know I will make again.

Chicken Fajitas

adapted slightly from Blog Chef

Ingredients:

8 small flour tortillas

1.5lbs boneless skinless chicken breasts - I used 3 (or skirt steak)

1 teaspoon garlic powder

1 ½ teaspoons seasoning salt

1 ½ teaspoons cumin

½ teaspoon chili powder

½ teaspoon crushed red pepper flakes

2 tablespoons vegetable oil

2 tablespoons lemon juice

4 tablespoons canola oil

1 medium onion (sliced)

1 /2 medium green pepper (sliced)

1/2 medium red pepper (sliced)

Optional condiments

Sour cream

Guacamole

Salsa

Tomato

Cheese

Cooking Instructions:

Step 1: Slice chicken into small strips. In a large bowl mix garlic powder, seasoning salt, cumin, chili powder, red pepper flakes, 2 tablespoons vegetable oil and lemon juice. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.Step 2: In a skillet add 2 tablespoons of oil and sauté onions and red & green peppers for 3 minutes or until the vegetables have reached your desired tenderness. Remove from pan and set aside. Step 3: Add more oil to the pan if necessary. Add chicken strips and sauté until no longer pink inside (fully cooked). Add vegetables back to the pan and toss with the chicken. Spoon mixture onto flour tortillas; add optional condiments (if you want) and serve.(Makes 4 servings)