Classic Chicken Fajitas
My weekday schedule can get pretty hectic, so recipes that have the ability to be prepped ahead of time and cooked fast are a must. In addition to those features, this Chicken Fajita recipe is healthy and budget friendly with just a few ingredients. As a bonus, it usually boasts enough leftovers that I can change it up and make myself a chicken fajita salad to take to work the next day!
Classic Chicken Fajitas, Serves 4
1 tablespoon extra-virgin olive oil
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne
1 lb of boneless, skinless chicken breast
2 bell peppers (any color will do but I prefer red and green)
1 red onion
Flour or corn tortillas
Optional additional toppings: Sour cream, avocado slices, chopped fresh cilantro, cheese
1. Mix together the dry ingredients (chili powder, salt, cumin, cayenne) to create a rub. Set aside.
2. Cut the peppers into ¼- ½ inch slices. Halve and slice the red onion into similar sized strips. Combine together in a large mixing bowl.
3. Cut the chicken into ½ inch strips and add to the mixing bowl.
4. Top vegetable and chicken mixture with your dry rub. Mix thoroughly (works best if your mixing bowl has a lid and you can just toss/shake all the ingredients together to coat evenly).
5. Heat the oil in a large skillet. Add your seasoned fajita mixture to skillet. Stirring regularly, cook the chicken through. Usually about 10 minutes.
6. Serve in tortillas. Top with sour cream, avocado slices, chopped cilantro or cheese if desired.
There are a variety of alterations you can make to this meal to customize it to the tastes of your own household, including switching up the protein to either shrimp or beef. Note that shrimp has a quicker cook time of about 3-5 minutes (until they are opaque) and therefore, you would need to cook the vegetables first, for about 5 minutes until they starting to tenderize slightly, before adding the shrimp for the last five minutes.
Dietary restrictions? Use corn tortillas for a gluten-free option. Avoid sour cream and cheese as toppings for a dairy-free alternative.
If desired, the dry rub and or the vegetables can be prepped ahead of time which can make this recipe a speedy option for a weeknight meal.
If you want to avoid cleaning the stovetop from splatter, try cooking this meal on a sheet pan in the oven. Before tossing your vegetable and protein mixture with the rub, coat with 1-2 tablespoons of the olive oil. Then add the rub. You can then spread the mixture in a single layer on a large, rimmed sheet pan and cook on 425°F for 15-16 minutes if using chicken (note cook times will vary for different proteins).
As mentioned earlier, get creative with your leftovers. The fajita mixture can be topped over a bed of romaine to create an awesome vegetable and protein packed salad for the next day. Use your favorite salsa as a healthy alternative to salad dressing. Craving something creamier? Try adding some hot sauce to taste to your favorite ranch dressing to better compliment the fajita flavors.
