Chicken Fajitas
Share
Tweet
Pin
Email
Share This Recipe
Facebook
Twitter
Pinterest
Email
sizzle sizzle
Calories
290
Servings
4
Directions
- In a bowl, mix together the seasoning ingredients.
- Julienne veggies and set aside.
- Wash and slice chicken into thin strips. I like to fillet my chicken breast in half and sometimes even in thirds to make thin slices. This makes more flavorful chicken as there’s more surface area for seasoning to marinate chicken. Place in a large bowl. Sprinkle with the seasoning mix. Use your clean hands to rub the spices into the meat. Wash your hands thoroughly.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onions. Cook, stirring often, until just tender for a few minutes.
- Remove the veggies then add the remaining oil plus chicken and cook fully. You may break batch in half to allow chicken to have a sear instead of boiling in its own water.
- Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, until heated through.
Ingredients
- 1/2 Tsp black pepper
- 2 Tbsp chili powder
- 1 Tsp smoked paprika
- 1 Tsp garlic powder
- 1/2 Tsp dried oregano
- 1/2 Tsp red pepper flakes
- 16 oz boneless skinless chicken breasts
- 1/4 cup coconut aminos or reduced sodium soy sauce
- 3 medium bell peppers, cut into thin strips
- 1 medium onion, thinly sliced
- 2 Tbsp avocado oil or extra virgin olive oil
Nutrition Facts
Share This Recipe
Facebook
Twitter
Pinterest
Email
