Chicken & Vegetable Fajitas

Chicken & Vegetable Fajitas

Chicken & Vegetable Fajitas

We decided to have Kim & Devin over for diner. Thought a fiesta would be nice. Had some wine, delicious spread of food and solved the worlds problems.

We made the food extra spicy. That way, we stayed thirsty 🙂 I was just disappointed that nobody would drink a shot of tequila with me.

Chicken & Vegetable Fajitas
 
Ingredients
For the vegetables:
  • 1 yellow onion, cut in strips
  • 1 green pepper, cut in strips
  • 1 red pepper, cut in strips
  • 1 jalapeño, seeded and cut in strips
  • 2 garlic cloves, minced
  • 3 green onions, diced
  • Juice of 1 lime
  • 4 Tbs cilantro
  • 1 Tbs oregano
  • 2 Tbs cumin
  • ½ tsp ground red pepper
  • ½ tsp season salt
  • 2 Tbs olive oil
For the chicken
  • 2 lbs chicken breast, cut in strips
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1 Tbs oregano
  • 2 Tbs cumin
  • ½ tsp ground red pepper
  • ½ season salt
  • 2 Tbs olive oil
Serve with
Instructions
  1. Use 2 large bowls.
  2. Mix all ingredients for the vegetables (except olive oil) in a bowl.
  3. Mix all ingredients for the chicken (except olive oil) in the other bowl.
  4. The bowls can be prepared ahead of time, covered and let marinade in refrigerator.
  5. Using 2 skillets, add 2 Tbs olive oil to each.
  6. Over medium high heat sauté chicken for about 5 minutes before starting the vegetables. Continue.
  7. Sauté Vegetables for about 15 minutes.
  8. Warm Tortillas.

Fajitas Fajitas

We have made Fajitas camping. At home, I prepared the veggies and used steak instead of chicken. Placed the steak and veggies in zip lock baggies and stored in cooler. We sautéd the Steak Fajitas in a cast iron pan over the fire. You could also make foil packets.

Check out our recipes for Guacamole and Pico De Gallo.

Enjoy, Jerry & Roni !!!

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