Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1 lime, juiced
- Salt and pepper, to taste
- 8-10 flour tortillas
Special equipment needed:
- Large skillet or wok
- Tongs or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the sliced chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the sliced bell peppers, onion, and garlic to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender.
4. Sprinkle the fajita seasoning over the chicken and vegetables and stir to combine.
5. Squeeze the lime juice over the mixture and season with salt and pepper to taste.
6. Warm the flour tortillas in the microwave or on a griddle.
7. Serve the chicken fajita mixture on the warm tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp
- Bell peppers and onion can be substituted with other vegetables such as mushrooms or zucchini
- Fajita seasoning can be substituted with taco seasoning
Variations:
- Add sliced jalapenos for extra heat
- Top with shredded cheese and sour cream
- Serve with guacamole and salsa on the side
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking
- Use tongs or a spatula to stir the mixture to prevent the vegetables from getting too mushy
- Don't overcook the chicken to prevent it from becoming tough
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken fajitas on a large platter with the warm tortillas on the side.
Garnishes:
Top with fresh cilantro and sliced avocado.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the vegetables are too mushy, try cooking them for a shorter amount of time or using a higher heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. They became popular in the 1980s and are now a staple in Tex-Mex cuisine.
Flavor profiles:
Savory, slightly spicy, tangy
Serving suggestions:
Serve the chicken fajitas with warm tortillas, shredded cheese, and sour cream.
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Region: Mexican