Easy Chicken Fajitas
Yield 4 Servings
This is so good - and SO easy, just like the name says 🙂
2 tbsps Avocado Oil
14 ozs Chicken Breast (sliced into strips)
1 tbsp Chili Powder
1 1/2 tsps Cumin
1/2 tsp Sea Salt
1 Green Bell Pepper (sliced)
1 Yellow Bell Pepper (sliced)
1 Yellow Onion (sliced)
8 Corn Tortillas
- Heat oil in a frying pan or skillet over medium-high heat. Add chicken, chili powder, cumin and salt. Stir to combine. Let chicken cook for 8 to 10 minutes or until cooked through. Remove from pan and set aside.
- To the same pan, add peppers and onions. Stir to coat. Cook for 5 minutes or until peppers are tender.
- Divide chicken and peppers between tortillas. Enjoy!
Salsa, guacamole, shredded cheese, sour cream, cilantro and/or hot sauce.
Use sliced mushrooms instead of chicken.
Use lettuce wraps instead of corn tortillas.
No Chicken Breast
Use boneless, skinless chicken thighs, ground meat or sliced steak instead.
Store chicken and peppers in an airtight container in the fridge for up to three days. Reheat, then serve with tortillas.
One serving is equal to two fajitas.