A quick and easy way to feed your crew a Chicken Fajitas satisfying meal.
Photo by Iuliia Nedrygailova
SERVES 6
Fajitas originated in West Texas, where Mexican workers were ofttimes paid with meat as partial payment for their services. They subsequently marinated the meat, grilled it, and served it on tortillas.
3 chicken breasts, boneless and skinless
Fajita seasoning
2 tablespoons olive oil
1 yellow onion, sliced
3 bell peppers, cored, seeded, and thinly sliced
Juice of ½ lime
Corn tortillas (or flour)
Sour cream
Salsa asada (see recipe below)
Avocado slices
Season chicken generously with fajita seasoning and press into the meat. In a cast-iron skillet or grill pan, heat oil over medium heat. Sear chicken until temperature reaches 165 degrees on an instant-read thermometer, about 5–7 minutes per side. Set aside and keep warm.
In the same skillet, saute onion and peppers 4–5 minutes, stirring frequently. Slice chicken into thin strips and add back into the skillet with the vegetables. Squeeze lime juice over everything and stir together. Serve immediately with tortillas, sour cream, salsa and avocado slices.
___
Related Stories
Tex-Mex Cuisine—Rustle up some authentic Southwestern cuisine right in your own kitchen—no chuck wagon required.
Cast-iron cleaning—Don’t shy away from your cast-iron skillet because it’s hard to clean. Chef Belinda has a surefire solution that she demonstrates in this how-to video.