Chicken fajitas can be a surprisingly easy weeknight meal — and I don’t mean by trekking out to your local Mexican restaurant. In about 20 minutes, you can be filling tortillas (a little longer if you make your own tortillas) with sizzling hot chicken and peppers and enjoying a homemade meal. Don’t worry if you don’t own a wok; a large skillet (preferably cast-iron or nonstick) works, too.
Chicken Fajitas Recipe
1 lb. diced chicken breast
2-3 bell peppers (I usually use three – a combination of red, orange and yellow)
Fajita seasoning (see below or use store-bought)
Sour cream, guacamole or fresh cilantro (optional)
Heat wok or skillet to medium heat. Combine chicken and fajita seasoning, and set aside. Slice peppers and onion into strips.
Add chicken and veggies to the wok and cook until the chicken is cooked through and no longer pink.
Serve in tortillas and top with sour cream, guacamole or fresh cilantro as desired.
2 tsp. chili powder
1 1/2 tsp. kosher salt
2 tsp. garlic powder
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. fresh ground pepper
2 tsp. dried onions