By Sharon Matuck
Begin by slicing the chicken breast into thin strips.
In a bowl, combine the chicken strips with 1 teaspoon of fajita seasoning. Mix well and let it marinate for at least 10 minutes.
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the sliced onion and bell peppers to the skillet. Sauté for about 5-7 minutes until they start to soften.
Push the veggies to one side of the skillet. Add the marinated chicken strips to the other side. Cook for about 5-7 minutes, allowing the chicken to cook through and get a nice sear.
Mix together the vegetables and chicken in the skillet. Add the remaining 1 teaspoon of fajita seasoning. Cook for another 2-3 minutes until everything is well combined and cooked through.
Warm the corn tortillas in a separate pan over medium heat for about 1 minute per side or until they are soft and pliable.
In a small pot, warm the black beans over low heat, adding salt and pepper to taste if desired.
Serve the chicken fajitas in the warm tortillas. Spoon the black beans and brown rice alongside.
Squeeze fresh lime juice over the fajitas before serving. Add any additional salt and pepper to taste.
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By Sharon Matuck
This Mexican Main Course Fajitas recipe is ready in 45 minutes and features Chicken breast, Bell peppers, Onion and other delicious ingredients. Contains 550 calories total.
Begin by slicing the chicken breast into thin strips.
In a bowl, combine the chicken strips with 1 teaspoon of fajita seasoning. Mix well and let it marinate for at least 10 minutes.
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the sliced onion and bell peppers to the skillet. Sauté for about 5-7 minutes until they start to soften.
Push the veggies to one side of the skillet. Add the marinated chicken strips to the other side. Cook for about 5-7 minutes, allowing the chicken to cook through and get a nice sear.
Mix together the vegetables and chicken in the skillet. Add the remaining 1 teaspoon of fajita seasoning. Cook for another 2-3 minutes until everything is well combined and cooked through.
Warm the corn tortillas in a separate pan over medium heat for about 1 minute per side or until they are soft and pliable.
In a small pot, warm the black beans over low heat, adding salt and pepper to taste if desired.
Serve the chicken fajitas in the warm tortillas. Spoon the black beans and brown rice alongside.
Squeeze fresh lime juice over the fajitas before serving. Add any additional salt and pepper to taste.
Calories per Serving: 550
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