Lately, Rob and I have been eating chicken fajitas like nobody's business. They're easy to make, taste good and are pretty healthy.
I've blogged before about making fajitas from leftover steak. This version is similar but calls for fresh boneless, skinless chicken breast. So, I figured they deserved their own post.
This recipe makes enough for six fajitas plus a reasonable amount of leftovers.
Easy Chicken Fajitas
4 fresh or defrosted boneless, skinless chicken breasts
3 tablespoons olive oil
2 fresh green bell peppers, cut into slices
one onion, cut into wedges
1 batch homemade salt-free fajita seasoning (I started by using half and found myself dumping the rest in)
1/8 cup water, optional
Cut chicken into bite-size pieces. Add to a large pot with olive oil in the bottom and sprinkle with half of the fajita seasoning. Cook on medium-high heat.
Let chicken brown then add peppers, onions and the rest of the seasoning. If the mixture is sticking, add about 1/8 cup water. Cook until chicken is done and vegetables are tender-crisp or done to the amount you prefer.
We eat these on warm flour tortillas with cheese and guacamole.