By Codi Ferguson
Slice the chicken breast into thin strips.
In a large bowl, combine the sliced chicken with the fajita seasoning, 1/2 tsp of salt, and 1/4 tsp of black pepper. Let it marinate while you prepare the vegetables.
Slice the bell peppers and onion. Set them aside.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Cook until they are soft and slightly caramelized, about 5-7 minutes.
Return the cooked chicken to the skillet with the vegetables, stirring to combine. Heat for an additional 2 minutes to blend the flavors.
Warm the flour tortillas in a dry skillet or microwave for about 30 seconds each.
Assemble the fajitas by placing a scoop of the chicken and vegetable mixture on each tortilla. Top with a spoonful of guacamole, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the fajitas.
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By Codi Ferguson
This Mexican Main Course Quick Meals recipe is ready in 35 minutes and features Chicken breast, Small flour tortillas, Guacamole (mashed ripe avocados with lime) and other delicious ingredients. Contains 600 calories total.
Slice the chicken breast into thin strips.
In a large bowl, combine the sliced chicken with the fajita seasoning, 1/2 tsp of salt, and 1/4 tsp of black pepper. Let it marinate while you prepare the vegetables.
Slice the bell peppers and onion. Set them aside.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Cook until they are soft and slightly caramelized, about 5-7 minutes.
Return the cooked chicken to the skillet with the vegetables, stirring to combine. Heat for an additional 2 minutes to blend the flavors.
Warm the flour tortillas in a dry skillet or microwave for about 30 seconds each.
Assemble the fajitas by placing a scoop of the chicken and vegetable mixture on each tortilla. Top with a spoonful of guacamole, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the fajitas.
Calories per Serving: 600
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