This recipe came out of desperation when I was pregnant and craved the Mexican restaurant fajitas that we get at our favorite local place. It’s quick and easy! The best part is, you can cater it to your preferences and tastes. Cook the veggies as long (or not-so-long in my case!) as you like! Have fun! It’s healthy and delicious! You can even do quesadillas with the mixture if you prefer that over fajitas.
1-2 onions, cut in half and sliced
1-2 bell peppers (any color)
1 pound of chicken breasts (I use tenders)
You can either use two skillets and cook the veggies and chicken simultaneously or you can cook them in the same skillet at different times. I usually cook my veggies first, put them on a serving platter, then cook the chicken.
Basically you cook the veggies and chicken in a little oil and sprinkle with salt and chili powder. I usually cook the chicken strips and then slice in smaller pieces; you can slice the raw meat first if you prefer (it’s easier and quicker for me to slice the cooked meat than to cut raw meat).
Serve veggies and meat on flour tortillas. Add yogurt, sour cream, ranch, whatever you want! Add cheese and salsa if you like. Be creative. Cook some tomatoes with the veggies…or any other veggies!
This is great fixed ahead of time and heated up when needed.