ever so slowly i'm getting better at making up my own recipes. this seems simple enough (for some) but, for me, it's not. i'm still learning my way around the spice isle at the grocery store. i finally feel a bit more confident in my ability to choose which ones to use for whatever flavor i'm trying to achieve.
this "throw together" worked out well. i had some leftover cilantro lime brown basmati rice from our faux cafe rio night and i usually have my favorite la tortilla factory whole wheat tortillas on hand (costco!). there's always cleaned, pre-portioned chicken in the freezer. it was a no brainer.
chicken fajita mixture
2 lbs boneless, skinless chicken breast, cut into 1" pieces
2 tbsp extra virgin olive oil, divided
juice & zest from one lime
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups sliced bell peppers (your preference; red, yellow, orange, green)
1 small onion, sliced
1/2 tbsp chili powder
1/2 tbsp cumin
in a small bowl mix 1/2 tbsp of olive oil, lime juice & zest, onion powder and garlic powder. toss chicken in mixture and let sit to marinate while prepping and sauteing the veggies.
i had 1/2 of three peppers leftover from another recipe so, that's what i used. i would have liked to have more (note for next time).
in a large skillet, heat remaining olive oil over medium-high heat.
add veggies and saute until they begin to soften (6-7 minutes).
add the chicken and cook until no longer pink. add chili powder and cumin. continue cooking until chicken is cooked through.
pick your toppings! we had light sour cream, tomatoes, cilantro and rice.
makes 6 servings