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.
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).
- 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.