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CHICKEN FAJITAS

Ingredients

  • 2 boneless chicken breast (cut into thin strips)
  • 2 red peppers (cut into thin strips)
  • 1 green pepper (cut into thin strips)
  • 1 orange or yellow pepper (cut into thin strips)
  • 1/2 red onion (cut into thin quarters)
  • 4 whole garlic cloves
  • olive oil
  • taco seasoning (see recipe)
  • lime wedges
  • fresh chopped cilantro
  • Kosher salt/Pepper
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Chicken Fajitas! By far, one of my favorite dishes to order at any Mexican restaurant. This is my first attempt at making them at home. I was browsing through Home Goods the other day and came across these fajita cast iron pans. I felt drawn to run and create a tasty recipe!

You do not have to limit yourself on the protein or vegetables I used in this recipe. Steak, pork, shrimp or even salmon would work perfectly. Maybe take a leap and create a keto version using low-carb tortillas filled with salmon and asparagus? Hmm, that gives me an idea for another recipe! This recipe will easily feed three people.

two cast iron pans of Chicken Fajitas

Heat oven to 375 degrees. Placed the fajita pans in the oven as it was heating up. If you do not have fajita pans, feel free to use a large cast iron pan, or even a baking sheet (coated with non-stick spray).

Yes, you can use taco seasoning in a packet. However, why would you do this when it is so very simple to create your own. Make extra and tightly seal for later use. Mix the following spices together. In a large bowl, add about three-quarters cup of olive oil and the spice mixture. Mix well.

Taco Seasoning (I used McCormick)

  • 1 TBLS chili powder
  • 2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • dash of red pepper flakes

HOW TO MAKE CHICKEN FAJITAS

Season the chicken strips with a little kosher salt and black pepper. Add the chicken to the bowl and mix well. Do the same with the vegetables. Mix well to coat everything. If you have the time, stick the bowl in the fridge and allow to marinate for an hour. If not, you will be fine to cook immediately.

Remove fajita pans from the oven. If you are using two fajita pans like I did in this recipe, divide the mixture in half and place on pans. Place entire contents of bowl on sheet pan or cast iron pan if you do not have fajita pans.

Bake for about 15 minutes, or until the chicken is fully-cooked. Toss about halfway through baking. Broil for a minute or so at the end.

Garnish with fresh cilantro and lime wedges. Serve with your favorite tortillas and toppings. I served mine with sour cream, avocado slices, and a few squeezes of fresh lime juice. As an added bonus and perfect compliment, pair the Chicken Fajitas with my Mexican Rice. ENJOY!!!

one soft taco filled with chicken fajitas

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