©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken Fajitas

Tonight we had chicken fajitas. I made enough so that we could have left overs.

2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
2 large vidalia onions, halved and cut into strips

5 or 6 large chicken breasts, cut into strips
3 tbs vegetable oil
Fajita seasoning

In a large bowl combine the veggies and season with salt and black pepper.

In another large bowl combine the chicken, oil and seasoning. Let that rest for 10 to 15 minutes.

On a large non stick griddle or cast iron pan, I like to cook the chicken first. Make sure it is super hot! After the chicken is cooked through I put it in the oven to keep warm.

I then cook the veggies making sure not to over cook them. We don't like them mushy.

Serve on fajita sized tortilla with sour cream, shredded cheese, salsa and guacamole.

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