Chicken Fajitas

Chicken Fajitas

I love fajitas for a very important reason, a reason near and very dear to my heart; they’re fast!  There is nothing like having a healthy, low fat, satisfying dinner (that Mike loves) that is prepped AND cooked in under 20 minutes.  A girls favourite!!!  Making your own seasoning blend is easy and you control not only the heat but the salt as well.  Try it out, so yummy!

Serves 4

1 tbsp extra virgin olive oil

2 Skinless, boneless chicken breasts, cleaned and sliced thinly into strips

1 Medium onion, sliced into thin strips

1 Medium green pepper, sliced into thin strips

Salt

Pepper

Fajita Seasoning

¼ Cup water

Fajita Seasoning:

½ tbsp cornstarch

1 tsp chili powder

¼ tsp cumin

½ tsp smoked paprika

½ tsp salt

¼ tsp pepper

–  Start by preparing the fajita seasoning; mix all the ingredients together well (I use a jar).

–  Add the olive oil to a large pan and place over high heat, when it’s hot (the oil will ripple) add the chicken to the pan.  Season the chicken with salt and pepper.

–  Sauté for a minute or two, just long enough so the pieces aren’t sticking together anymore.  Add the onions and green peppers to the pan; again, season with salt and pepper.

–  When the chicken is browned and the veggies are softened, add the seasoning mix, stirring it in well to coat the meat and veggies.

–  Pour in the water and mix well, scraping the bottom of the pan to release any flavours (deglazing).

–  Drop the heat to medium-low and let the chicken simmer until its cooked and the fajita seasoning has formed a sauce.

–  Serve with warmed tortillas and toppings of your choice; I serve salsa, fat free sour cream, diced tomatoes and some grated old cheddar cheese.

Notes:

1.  Thin out the sauce with a little more water if the sauce is too thick.