Thursday, May 10, 2012

Easy Chicken Fajitas

Lately, we've been so busy at work, that dinnertime has turned into figuring out what we can make as quick and easy as possible, and hopefully it's healthy and affordable too. Sometimes that's a challenge. Last night we tried a new recipe that fit the bill. Easy chicken fajitas that were true to their name, found here. We tweaked the recipe a little. Add a side of rice and dinner is ready! I tried to snap a photo before I devoured these. They were good!

Cooking spray
2 bell peppers, sliced in thin strips
1 large onion, vertically sliced thin 
1 LB boneless skinless chicken breasts, cut into thin slices
1 teaspoon chili powder (or substitute a PINCH of cayenne pepper)
1/2 teaspoon groung cumin
2 cans (10oz each) RoTel Original Dived Tomatoes & Green Chilies, DRAINED
8 flour tortillas (6 inch) warmed

  1. Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
  2. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
  3. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

No comments:

Post a Comment

Thank you!