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Saturday, April 22, 2017

Chicken Fajitas with Chopped Veggies Recipe




 Prep as much as you can at one time. If onions are used in more than one recipe you will prepare during the week, then do all the chopping on the first day. Keep the prepped onions in a resealable plastic bag in the refrigerator. Flavorful Chicken Fajitas with Chopped Veggies Recipe



Ingredients

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream


Directions

  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Test Kitchen Tips
  • To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through.
  • Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.
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