Weeknight fajitas

Ready to eat!

I love a fajita, that sizzling platter always gets me! While I don’t have the sizzle platter at home, we did have a scrumptious dinner last night. The kids were off doing their own thing, so my daughter told us to “have a lil date.”

You can easily double or triple this if you are cooking for a crowd. Set up a fajita bar and let everyone choose their own adventure.

Ingredients

2 boneless, skinless chicken breasts

1/4 C freshly squeezed lime juice

1/4 C vegetable oil

2 tsp chili powder

Pinch of chili flakes (if you want spicy, add more)

1 tsp cumin

Method:
Salt & pepper two boneless, skinless, chicken breasts generously.

To a ziploc bag or large bowl, add lime juice, veg oil, chili powder, a pinch of chili flakes, and cumin

Once done marinating, heat a pan over medium heat, remove the chicken from the marinade, add 1 tbsp oil to the pan, and then add the chicken. I did about 8 mins per side, but had to finish in the oven because they were huge! You want to test the thickest part of the chicken to read 165 on the instant-read thermometer. I popped it in the oven for about 10 minutes at 375 to finish it.

Once the chicken is done, let it rest while you cook the peppers & onions. To the same pan as the chicken, add 1 sliced yellow onion and 2 sliced bell peppers, along with 1 tsp cumin and S&P. Saute for about 7 mins, or until tender-crisp and a bit charred.

I charred a few corn tortillas, made a quick guac, and served it with shredded cheese, sour cream, salsa, pickled jalapenos, and some restaurant-style Mexican Rice I pulled out of the freezer.