Mary Younkin, blogger at Barefeet In The Kitchen, and author of the new cookbook, The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families, graciously provided me with a copy for review.* It’s a beautiful book, with gorgeous photos. There are easy breakfast and lunch recipes, and also make ahead recipes, so you can cook once and eat at least twice!
We made the Southwest Chicken Fajitas on Saturday after running errands. I wanted to replicate rushed conditions to see how quickly we could go from prep to food on the plate. We sat down to eat 25 minutes after we started cooking. That time would have been cut by 10 minutes if I had sliced the onions, peppers and chicken ahead of time.
This is basically a one pan dish. It’s super simple to make, and for anyone who likes Mexican food, it’s delicious!
If you’d like to win a copy of this cookbook, subscribe to my blog, and comment below when you do. I’ll pick the winner on April 27th, 2018.
Full disclosure – I am fundamentally incapable of following a recipe as it’s written. My husband does not like green bell peppers, so we used a red and a yellow pepper. And I went easy on the amount of spices, because I have a capsaicin allergy.
* I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.If my posts are helpful to you, feel free to add to my pantry budget.
Southwest Chicken Fajitas
- 1 1/2 tbsp olive oil, divided
- 2 medium bell peppers sliced into 1/2 inch strips, about 2 cups
- 1 medium onion sliced into 1/4 inch strips, about 1 cup
- 1 pound boneless, skinless chicken breasts or thighs sliced into very thin strips
- 1 tbsp Taco seasoning
- 1 tbsp lime juice
Heat 1 tablespoon olive oil in a large frying pan over high heat. Add peppers and onions. Toss to coat, and cook for about 5 minutes, stirring occasionally until peppers soften and begin to brown slightly.
Place the chicken in a small mixing bowl and drizzle with remaining oil. Sprinkle the chicken with the taco seasonings and add the lime juice. Toss well to coat chicken thoroughly. Add the chicken to the pan with the peppers and onions, and reduce heat to medium. Stir to combine everything with the seasoning.
Continue cooking, stirring occasionally, until the chicken has cooked through, about 3 to 4 minutes. Serve with tortillas and toppings of your choice
This is a summarized version of the recipe from the cookbook.