By Codi Ferguson
Slice the chicken breasts into thin strips.
In a large bowl, toss the chicken strips with 2 tablespoons of fajita seasoning until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and cook for about 5-7 minutes until they start to soften.
Add the seasoned chicken strips to the vegetables and cook for another 8-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Warm the flour tortillas in a dry skillet or in the oven for about 1-2 minutes until pliable.
Serve the chicken and vegetable mixture on the warm tortillas.
Top each fajita with a serving of guacamole and a spoonful of sour cream or Greek yogurt (if using). Garnish with fresh cilantro and a squeeze of lime juice if desired.
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By Codi Ferguson
This Mexican Chicken Main Course recipe is ready in 30 minutes and features Chicken breast, Bell peppers, Large onion and other delicious ingredients. Contains 600 calories total.
Slice the chicken breasts into thin strips.
In a large bowl, toss the chicken strips with 2 tablespoons of fajita seasoning until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and cook for about 5-7 minutes until they start to soften.
Add the seasoned chicken strips to the vegetables and cook for another 8-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Warm the flour tortillas in a dry skillet or in the oven for about 1-2 minutes until pliable.
Serve the chicken and vegetable mixture on the warm tortillas.
Top each fajita with a serving of guacamole and a spoonful of sour cream or Greek yogurt (if using). Garnish with fresh cilantro and a squeeze of lime juice if desired.
Calories per Serving: 600
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