Easy Chicken Fajitas – A Beautiful Mess

If you want a quick, easy and healthy dinner option, you need to make these easy chicken fajitas. These are ready to serve in under 30 minutes with just four ingredients and serving items (salsa, tortilla, etc.). Due to the rice bowl situation, I love serving these chicken fajitas over rice.

When you think of fajitas, you can’t help but imagine hot hot plates being delivered to the table in a Mexican or Tex-Mex style restaurant. Traditional fajitas were originally made from skirt steaks. Fajitas are translated into things like “small sashes” or “small belts” that refer to skirt steaks or strips of meat, peppers and onions. Most of the time, our home uses chicken.

Related: Next, you will learn to make homemade enchiladas, quesadillas and other simple weekday dinner options.

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• Boneless, skinless chicken breast
• Peppers – I like to use three different colors
• Onion – I’m white but I use yellow or red onions
• Fajita seasoning
• oil

For serving, I usually include flour tortillas or rice, salsa, pico de gallo, guacamole, sour cream and fine cheese.

How to make a fajita

First, slice the peppers and onion into thin strips. Place in a bowl and toss it into 1/3 of the fajita seasoning.

Cut the chicken into thin strips. Place in a bowl and toss the remaining fajita seasonings.

Add 1 tablespoon of oil to the pan and saute the peppers and onion in a medium/high heated pan until soft. Don’t stir them or get in the way so they can develop a bit of burnt bit here and there. Next, remove them from the pot and take about 3 minutes.

Then add the chicken and cook on each side for about 2 minutes until all the pieces are cooked in about 8-10 minutes. Use the thickest part of the meat thermometer to ensure that the internal temperature reaches 160°F. If you don’t have a meat thermometer, you can open the largest thick pieces and check the chicken to make sure you’re cooking.

Once the chicken is finished, put the chili peppers and onions back in the pan to make sure everything is warm. Please add your favorite accompaniment.

Tips and notes

• I mostly like to use olive oil for cooking, but here the cooking oil works well.
• You can exchange chicken for steak. Steaks don’t necessarily have to be cooked as thoroughly as chicken, which can save you a few minutes of cooking time.
• The fajitas are the best on the day they were made into IMO. However, the leftovers can be stored in an airtight container in the fridge for at least two days. Rematch on top of the stove or in the microwave.

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