Tasty Chicken Fajitas

Project 365 – #162

I love the aroma of peppers and onions cooking in a cast iron skillet.  Add in the sizzle of perfectly seasoned chicken breast…  Soon I hear a call from the living room, “Something smells really good!”  Mmm…

While I love the ease of my confetti fajitas done in either the oven or crockpot, nothing can really beat fajitas cooked in a cast iron skillet.  The flavor is completely different.

Start with some freshly diced peppers and onions.  I like to use multiple colors of peppers just because it looks nice.  I happened to have both yellow and red bell peppers from our Bountiful Baskets pick-up, so I used those.  I like sweet onions, but you can use your favorite type of onions.  I usually add some taco seasoning to the peppers and onions while they are cooking.  Cook the onion/pepper mixture until the peppers are soft and the onions are translucent.

While the onions and peppers are cooking, add boneless, skinless chicken breasts which have been liberally seasoned with taco seasoning to a hot skillet.  You’ll hear that lovely loud sizzle if your pan is the right temperature.  Once both sides of the chicken have a “crust”, turn down the heat to allow for thorough cooking without burning.  Cook the chicken until the internal temperature of the breast reaches 160 degrees F.  Remove from pan and allow chicken to rest.

After the chicken rests, slice up the chicken into strips and toss it in the skillet with the peppers and onions.

Serve with warm corn or brown rice torillas, fresh diced tomatoes, shredded cheese, sour cream, guacamole, and/or salsa, if desired. (If you’re not gluten free, just use your favorite tortillas.)  This mixture is also great served over lettuce and/or tortilla chips.

For a fun evening, set up a fajita bar to allow everyone to personalize their fajitas.  Rent a great movie and/or pull out some favorite board games.

This post is featured in The Christian Home – Issue 19.