Classic Chicken Fajitas
These Classic Chicken Fajitas are just that. These Mexican Chicken fajitas full of flavor, perfectly seasoned, easy, and just what you want when you’re craving fajitas – no funky stuff. All ready in 20 minutes!
CLASSIC CHICKEN FAJITAS
When I was training for my marathon I joined a running group at my YMCA. We would run every Tuesday and Thursday mornings. The leader of the group always emphasized that you should run on the road against traffic as it is better on your knees and so you can be aware of cars coming at you.
I’m not sure if this is running etiquette everywhere or just here but while I in the midst of it, it seemed totally safe. Now that it’s been five years since I ran my marathon all I can say is “What was I thinking?!” I could have been hit by a car, or bus, or bike.
My friend’s husband is a fireman and he said they always get calls about people getting hit while running…against traffic on the road.
I still love to run and as I was running this morning (on the sidewalk) I was avidly watching all of the drivers to see if they were paying attention.
No joke, only two out of 20 drivers were actually driving with two hands on the wheel. One lady was eating a yogurt, one was putting on mascara, one had a coffee in her hand, the other was trying to strap their child in their carseat and all of the rest were on their cell phones Snapchatting, Instagramming, and Facebooking.
I’m absolutely not innocent. Just yesterday I was trying to put on my Lipsense (new convert) while driving and had to stop myself. Because 12 hours of wearing that stuff apparently wasn’t enough for me – I needed more.
It is disturbing to think that I had been playing Russian Roulette with my life all those years. We have become the ultimate multi-taskers. If we’re not doing 20 things at once then we feel like we’re doing nothing at all.
Back to the fajitas. I had some major nostalgia making these. The last time I made fajitas at home was in our tiny apartment in Provo over 12 years ago.
Just smelling them brought me right back. These are totally healthy. I mean if you don’t top them with ALL the cheese and ALL the sour cream and ALL the guacamole.
You could totally skip the tortilla and eat it over lettuce with a little of all the toppings. Moderation in all things. Because we know fajitas are 99% made by the glorious toppings.
Or you could eat it over rice. Kind of like this One-Pan Chicken Fajita Rice.
Although I will say this meat is seasoned to perfection and stands on its own. I think some people can naturally add seasonings until things taste good. Not me. But if it’s written into the recipe – the right amount of seasonings that is,..I’m golden.
The only way you can screw up these is to overcook the chicken making it dry. Don’t do it. I know underdone chicken is no bueno but we’re all so afraid to undercook it we all overcook it.
Stop the insanity. Please make these. Turn on some Mana (which is what I did) in the kitchen and make these.
OTHER MEXICAN RECIPES
- Cilantro Lime Rice
- The Best Bean Dip
- Beef Enchilada Dip
- Baked Chicken Chimichangas
- One-Pan Mexican Chicken and Rice
- Creamy Shrimp Enchiladas
- Pico De Gallo
Classic Chicken Fajitas
These Classic Chicken Fajitas are just that. Chicken fajitas full of flavor, perfectly seasoned, easy, and just what you want when you're craving fajitas - no funky stuff.
- 4 tablespoons canola oil , divided
- 2 tablespoons lime or lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes , optional
- 1-1/2 pounds boneless skinless chicken breast , cut into thin strips
- 1/2 medium sweet red pepper , julienned
- 1/2 medium green pepper , julienned
- 4 green onions , thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese , taco sauce, salsa, guacamole and sour cream
- In a large resealable plastic bag, combine 2 tablespoons oil, lemon or lime juice and all the seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
- In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas and top with cheese, taco sauce, salsa, guacamole and sour cream.