Fajtas are one of my favorite summer recipes. But this is a great recipe for any time of the year. The tang of the lime and the sauté of fresh bell peppers make it so fresh and inviting.
And this recipe is great for cooking in an RV, since it is pretty much a one-pot meal. And, if you omit the tortilla, the chicken and bell pepper mixture is great on its own as a low carb meal. The fajitas are amazing paired with my guacamole recipe a side dish. Or you could even just add a dollop or two of the guacamole mixture right into the fajitas before serving.
I use Adobo seasoning from Goya® in my spice mix. This seasoning is found in some grocery stores or on Amazon. It tastes fine without it, so you can leave it out if you can’t find it. But I really like flavor it brings.
This fajita recipe is easy and is a 30-minute meal, as long as you have a pretty wide bottomed pan. This way, you can sauté the peppers all together, instead of in batches which would be more time consuming.
1 tablespoon oil
1 skinless boneless chicken breast
1 large red onion, sliced
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
3-4 garlic cloves, minced
1 Jalapeño, minced
1 cup fresh cilantro, chopped
4 green onions, sliced including white parts
juice of 2 limes
kosher salt, to taste
Spice Mix Ingredients:
1 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon garlic salt
1 teaspoon Adobo seasoning
1 teaspoon chili powder
1/2 teaspoon ground corriander, optional
Add kosher salt and fresh cracked pepper to each side of the chicken breast. Heat a wide bottomed pan medium high heat, add one tablespoon oil to the pan. Add the chicken breast and sear for 2 minutes on each side. Reduce the heat to medium and cover the pan (if your pan does not have a matching lid, use tin foil to tent it over and keep moisture in the pan). Cook on medium heat for 3-4 minutes on each side. If your chicken breast is really thick, you can butterfly it (slicing horizontally but not all the way through) and fan it out to cook. Set the chicken aside.
Add more oil if needed, and then add the sliced onion with a pinch of kosher salt. Cook on medium heat for about 3 -4 minutes, or until the onions are somewhat caramelized. Remove the onions and set them aside. Add all of the bell peppers and cook on medium to medium-high heat for 4-5 minutes, with 1-2 teaspoons of kosher salt - or to taste. While the peppers are cooking, slice the chicken into bite sized pieces. Remove the peppers, and add the sliced chicken back to the pan. Add the spices, jalapeño, green onions and cilantro and cook on low for 2 minutes, stirring frequently. Then add the lime juice and cook on low for 30 seconds. Add the peppers and onions back to the pan and now the garlic, and stir to combine everything evenly and cook on low for another minute or until everything is warm. Serve on fajita flour tortillas (the smallest ones).