Spicy Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon chili powder1 teaspoon cumin1 teaspoon paprika1/4 teaspoon cayenne pepper1/4 garlic powder1 teaspoon kosher salt1 teaspoon ground black pepper2 tablesppons olive oil1.5 pounds boneless, skinless chicken breast2 bell peppers (stems and core removed)1 large onion, sliced8 corn tortillas
Mix dry spices together in a small bowl or container and set aside.
Cut chicken into strips (I usually cut mine between 1/2 and 3/4 of an inch wide).
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan, and season with approximately 2/3 of the fajitas spice mix. Mix together and allow to cook and brown for approximately 6-10 minutes.
In a second skillet, heat the remaining olive oil over medium heat. Add peppers (the recipe calls for bell peppers, but I traditionally will add an Anaheim chili, jalapeno chili or both depending on your family's heat tolerance) and onions. I prefer to control the heat through these additions rather than additional spices). Add in the remaining fajita spices to the peppers and onions mixture and cook until softened or approximately 8 minutes sirring occasionally.
While the meat and vegetables are cooking, wrap your tortillas in aluminum foil (I add a piece of parchment paper before wrapping to keep the tortillas from coming into contract with the foil, but that's completely optional) and place in a pre-heated 250 degree oven.
Fill warmed tortillas with a mix of chicken, peppers and onion and top with lettuce, tomato, salsa and guacamole -- your favorite toppings.
Serving Size: Makes 8 services
Cut chicken into strips (I usually cut mine between 1/2 and 3/4 of an inch wide).
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken to the pan, and season with approximately 2/3 of the fajitas spice mix. Mix together and allow to cook and brown for approximately 6-10 minutes.
In a second skillet, heat the remaining olive oil over medium heat. Add peppers (the recipe calls for bell peppers, but I traditionally will add an Anaheim chili, jalapeno chili or both depending on your family's heat tolerance) and onions. I prefer to control the heat through these additions rather than additional spices). Add in the remaining fajita spices to the peppers and onions mixture and cook until softened or approximately 8 minutes sirring occasionally.
While the meat and vegetables are cooking, wrap your tortillas in aluminum foil (I add a piece of parchment paper before wrapping to keep the tortillas from coming into contract with the foil, but that's completely optional) and place in a pre-heated 250 degree oven.
Fill warmed tortillas with a mix of chicken, peppers and onion and top with lettuce, tomato, salsa and guacamole -- your favorite toppings.
Serving Size: Makes 8 services
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 4.8 g
- Cholesterol: 8.3 mg
- Sodium: 321.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
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