Looking for a quick and easy weeknight dinner? Well, you've come to the right place—chicken fajitas are delicious, healthy and make perfect leftovers for another night! I made them this past week and they were a huge hit with all of my friends! I changed the following recipe around a little bit, but I still used the basic directions to start with. If you want, you can use steak instead of chicken. And, if you're vegan, you can easily use a ton of veggies for a meatless alternative.
|I served mine with Spanish rice and grilled asparagus!|
Prep Time: 20 min plus marinating (1-4 hours prior to cooking)
Cook Time: 5 min
Makes: 6 servings
Each serving (1 fajita) is around 360 calories.
- In a large Ziploc bag, combine two tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. If you are cooking during the week, marinate the chicken before you leave for work. Marinating for longer won't hurt anything!
- In a large skillet, saute peppers and onions in remaining oil until crisp or tender. Remove and keep warm.
- Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until it's no longer pink. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half, and put cheese on top. Serve with taco sauce, salsa, guacamole, sour cream and whatever other toppings you want! Enjoy!