This recipe also works for beef fajitas - I just normally make it with chicken. This is one of our favorite meals.
- 3 medium or 2 large boneless, skinless chicken breast halves
- 1 medium to large onion
- 3 bell peppers (My husband isn’t really into green peppers so we usually stick with the red, orange and yellow, but you can use any bell peppers you like.)
- 1 packet fajita seasoning (The brand isn’t real important. I’ve used Lowry’s and Carlita’s and been happy with both.)
- olive oil or vegetable oil
- soft tortillas
- sour cream
- cheddar cheese
Cut bell peppers, onion, and chicken into strips. It’s a matter of personal preference how wide your strips are, but I normally cut the peppers & onions into 1/4 to 1/2 inch strips and the chicken into 1/2 to 1 inch strips. Heat oil in 12″ nonstick skillet. When oil is hot, saute peppers and onion in skillet until tender. Remove to a bowl & set aside. In the same skillet, cook chicken until no longer pink (you may have to add a little more oil to the pan). When chicken is done, add the peppers and onions back to the skillet and combine with chicken and cook a couple minutes longer. Add the fajita seasoning and stir to coat. Cook about 1 minute more and remove to serving bowl. To serve, spread a small amount of sour cream on a soft tortilla. Top with chicken & pepper mixture. Sprinkle a little cheddar cheese on top. Roll up like a burrito or taco and enjoy!
