Easy Chicken Fajitas

My kids have adventurous appetites. If they see me eating it, they are usually game to try too. It couldn’t make me happier. I love when they gobble up sweet potatoes and don’t question asparagus. But avocado? It depends on the day. Considering that attitude, I was really surprised recently when both Will and Paige polished off big portions of guacamole the other day.

Both declared it yum. Since I am a huge – HUGE – Mexican food fan, that made me super happy. More Mexican food please!

Unfortunately, Shawn doesn’t share my adoration of Mexican food.  But when I whipped up these easy chicken fajitas, he gobbled them up in corn tortillas without complaint. The kids and I skipped the tortillas and had these over brown rice for a healthier take on things. I love how versatile fajitas are — since you make each piece, the meal can totally be customized to tastes. No cheese? Sure. Extra cheese? Absolutely. Skip the veggies? NO! But you could.

I think this could even make for a fun Friday dinner … It is, after all, Friday.

(Recipe after the jump.)

Thank you to everyone who took both my Sarah’s Cucina Bella survey and the $7 Challenge survey. Both gave some great insights into the people who read this blog. I am taking heed of the suggestions I received and planning more creative dishes, more fish dishes (and vegetarian too).

Easy Chicken Fajitas
serves 4

2 tbsp olive oil
1 lb boneless, skinless chicken cut into strips (about 1/4-1/2 inch)
2 tbsp lime juice
1 red pepper, cut into 1/4 inch strips
1 green pepper, cut into 1/4 inch strips
1 medium yellow onion, cut into thin slices and halved

Heat the olive oil in a large skillet. Meanwhile, pour the lime juice over the chicken and let sit.

Add the onions, red peppers and green peppers to the skillet and cover. Cook, stirring occasionally, until onions are translucent. Salt and pepper. Cover and cook for 3-4 more minutes, until beginning to caramelize.

Wash out the skillet.

Heat the skillet again with 1 tbsp olive oil. Add the chicken and lime juice, cover and cook to opaque. Drain liquid and cook uncovered for an additional 3-4 minutes until browned.

Serve with tortillas, cheese, salsa, sour cream, guacamole and rice, as desired.


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