My easy and delicious recipe for Chicken Fajita is here to make your life easier and more tastier. It’s a one of the to go dinners on a weekend nights that make my family happy. You can marinated the meat the night before or a just quick marinated while you prepping the vegies for the Fajita.
|Boneless Chicken Thighs
|1 1/2 Pound
|Red Bell Peppers
|Yellow Bell Peppers
|1/2 of Lime
|Salt and Black Pepper
|Onion and Garlic Powder
Start with cutting the meat into long strips. Put the chicken in a bowl and season with salt, pepper, paprika, onion and garlic powder and the taco seasoning. You can marinated the night before if you like.
Cut the Yellow and Red Bell Peppers into strips, sliced the onion onto quarters and then sliced to half moon shape. Clean and sliced the mushrooms. Put all the veggies a side.
Heat up a cast iron skillet and add 2 tbsp. of olive oil. Add the marinated chicken and sauté for 5-6 minutes or until golden brown. Remove the chicken and put it in bowl . In the same pan add more olive oil if necessary and add the peppers, onions and mushroom and sauté for 3-5 minutes over medium-high temperature or until vegetables are slightly charred. Season with the salt, pepper, paprika and the onion, garlic powder to taste.
Return the chicken in the pan and stir everything together. Adjust seasoning if necessary. Add the chopped cilantro and lime juice.
Served immediately while hot , accompanied by warm tortillas and side dishes of guacamole, sour cream and cabbage slaw.
My family likes to eat with tortilla chips and for me I like to use a romaine hearts instead tortilla. You can go with your favorite and create your own version.