Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Poblano Pepper
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Granulated Garlic
- 1 tsp Salt
- 2 tbsp Olive Oil optional
- Flour Tortillas
Instructions
- Preheat your skillet to medium heat and add your oil, or the option you prefer for your pan.
- Combine all your spices in a bowl and mix well.
- Season the chicken, saving about a fourth of it for the vegetables.
- Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees.
- While your chicken cooks, cut your onion and all of your peppers into slivers.
- Once your chicken is cooked, add in your vegetables and sprinkle them with the remaining seasoning.
- Sauté the veggies until they caramelize (about 10 minutes), stirring or tossing occasionally.
- While the vegetables cook, slice the chicken into thin strips.
- As the vegetables are finishing, add your chicken into the skillet and mix thoroughly. Remove from heat.
- Heat up some tortillas in the microwave or on the stove top and fill with your fajita mixture. Enjoy!
Notes
●If you want to make this process even quicker, have an extra skillet handy and cook your vegetables at the same time as the chicken, just in a separate skillet.
●It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken.
●If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount.
●You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done - cut accordingly.
●These keep well in the freezer for up to 2 months, if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days.
●It’s less important how long the chicken has been cooking and more important about it reaching the correct internal temperature. Each chicken breast will fluctuate in time cooked, but that internal temperature is the same for all chicken.
●If it looks like a lot of peppers and onions, it will shrink. Trust me, it’s the perfect amount.
●You don’t want to cut your chicken or vegetables into large chunks as this will make it hard for filling the tortilla and taking bites. Bite size pieces are the way to go. Remember, the peppers and onions shrink, so they won’t be near as big once they’re done - cut accordingly.
●These keep well in the freezer for up to 2 months, if sealed in an airtight container. Store in an airtight container in the fridge for up to 4 days.