Chicken Fajitas {My Way}

 

I love me some chicken fajitas!  About a month ago, my husband and I discovered our preferred way to have guacamole, and it, along with this fajita seasoning makes these chicken fajitas beyond fabulous! I'm addicted to say the least. We had these on the menu for 3 weeks in a row before I decided to back off a little and make them every other week for a little more variety!  :)

Seriously, the fajita seasoning really gives the chicken and peppers the perfect flavor!  Served on top of a flour tortillas piled with cheddar cheese, green onions, fresh cilantro, sour cream and a dollop (or two, or three) of guacamole these are just it! I'm writing this right before bed and I'm tempted to go make them now! The picture is making me salivate!  

Okay, I'll stop, if you promise to try them! I just know you'll love them too!

P.S. If you haven't planned your Cinco de Mayo meal check out these other recipes for some ideas of what to make. 

Sides/Appetizers

Restaurant Style Salsa
Guacamole {Easy Squeezy & Tasty}

Fresh Salsa 

Mexican Creamed Corn

Main Dish

Taco Salad

Super Nachos

Chicken Fajitas (this post)  (with this Fajita Seasoning)

Taco Soup

Dessert

Tres Leches Cake

Flan

Seasonings 

Taco Seasoning

Fajita Seasoning

Chicken Fajitas {My Way}
Printable Version
Ingredients:
1 pound chicken breasts
½ medium yellow onion, sliced in half moons
½ green pepper, sliced in long strips
½ red pepper, sliced in long strips
2-3 tablespoons fajita seasoning (see recipe on this blog)
2 tablespoons olive oil, separated

Directions:
In a large non-stick skillet add 1 tablespoon of olive oil. Over medium-high heat cook onion 1-2 minutes until partially translucent. Add red and green peppers and continue to cook 5-8 minutes until onions and peppers are bite tender.  Remove onion/pepper mixture from skillet and set aside.

Add 1 tablespoon olive oil and place chicken breast(s) in skillet, cover and cook on medium (or medium-low) until partially cooked on one side, flip and partially cook on the other side.  Remove chicken from pan and place on a cutting board. Cut chicken into strips and place back in the pan and cook chicken until no longer pink and juices run clear. 

Add the peppers back to the pan with the chicken. Add ⅓ cup water and 2-3 tablespoons of fajita seasoning to taste. Let simmer 1-2 minutes until thick and seasoning is evenly distributed. 

Serve fajita mix inside of warm tortillas with cheese, green onion, cilantro, guacamole, and sour cream. 

Enjoy!

Recipe Source: Lu, from this blog! :)