Recipe: Chicken Fajitas and Veggies

Who doesn’t love Mexican Food?!! I love going out to eat at my favorite Mexican restaurant, and usually I feel pretty good when ordering fajitas. Unfortunately, we don’t know how much oil they cook with or everything else that goes into the recipe.

Introducing simple stove top fajitas! This recipe is inspired by my kitchen staples series. You probably already have everything you need in your pantry and refrigerator. In this case, we’re taking chicken breast and bell peppers and turning it into a delicious, easy meal. Check out the details below:

Ingredients:

4 Chicken Breasts

1 tbsp Olive Oil

1/3 Cup Orange Juice: freshly squeezed is best, but you can use bottled orange juice if it doesn’t have any additives.

Lime Juice from one lime

3 tbsp Soy Sauce

3 tbsp Dijon Mustard

2 tbsp Taco or Fajita seasonings (If making a homemade fajita seasoning combine chili powder, ground cumin, garlic powder, onion powder, smoked paprika, chipotle chili powder, dried oregano and pepper.)
Instructions:

1. Slice 4 chicken breasts in half horizontally and then into strips.
2. Get a gallon size ziploc or container and to marinate the chicken. Add taco seasoning, olive oil, lime juice, orange juice, soy sauce, and Dijon Mustard.  Marinate in the refrigerator 6 hours up to overnight (the longer the better). Honestly, I only marinated it for 30 min and left it on the counter to get room temperature and it was fantastic! 
3. When ready to cook, let chicken sit at room temperature for 15-30 minutes, this ensures even cooking. Again, I skipped the long marinade, so mine was ready to go after 30 min.
4. Next, heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, pour half the chicken and marinade in the skillet. This will ensure the chicken stays nice and juicy. If you want more seared or crispy chicken, do not add the marinade. Instead, use tongs to remove the chicken from the bag and cook at medium high heat. 
5. Remove the chicken and place in a container with the lid sitting on top. This is to maintain the moisture. Cook the remaining chicken and marinade. 
6. Cook Vegetables.  When the chicken is done and resting, use the leftover juices in the skillet to saute onions and bell peppers.

Feel free to serve in a tortilla, in a bowl, over cauliflower rice, or any other way. This recipe is great because you can eat it so many different ways! We hope you enjoy this simple meal. Happy Cooking!

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