Chicken Fajitas


 

This was the meal that was supposed to be steak fajitas but because we devoured the entire steak the night before it was changed into chicken fajitas.

I made the Easy Chicken Fajita recipe from FoodandWine.com

Recipe: Easy Chicken Fajitas

Ingredients

  • 1 teaspoon pure chile powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3 tablespoons extra-virgin olive oil
  • 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
  • 1 green bell pepper—cored, seeded and cut into thin strips
  • 1 medium onion, thinly sliced
  • 8 flour tortillas, warmed in the oven
  • Shredded lettuce, feta cheese, salsa and sour cream, for serving
  1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
  2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat.
  3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, feta cheese, salsa and sour cream.

This was a delicious recipe and so easy to make.  For my gluten-free son I used corn tortillas instead of flour but everything else was the same as ours.

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