Chicken Fajita Recipe
|Prep time||3 minutes|
Two skillets and ten minutes of cook time is all you need to make this fast chicken fajita recipe. Toppings and veggies easily adapt to what you have on hand -- our favorites are onions and peppers.
|1||lb||boneless chicken breast|
|2||onions - medium|
|1||red or green pepper - medium|
|2||t||olive oil (light)|
|1⁄2||t||Adobo (or salt)|
|vegetable oil spray|
|lettuce, sour cream, salsa - optional|
*This recipe uses Adobo, a blend of salt and herbs. I think of Adobo as my “reach-for-it anytime seasoning.” You can easily substitute salt for it, although the finished dish won't have quite the same flavorful punch. QQM Adobo starts with the best-quality salt—RealSalt™—and is hand-blended with select herbs. Check out Adobo in the QQM Store.
- If the chicken is frozen, thaw it partially in the microwave, then slice thinly into 1/8-inch slices. Slice the onions and peppers thinly also. Set two large skillets on the stove.
- Time to cook: Pour 1 teaspoon oil into one pan over medium-high heat. Add chicken and cook for 3 to 4 minutes.
- Meanwhile spray remaining skillet with vegetable oil spray and turn heat to medium. Warm each tortilla in the pan briefly (flipping halfway through), until lightly golden and puffy. As they're done, remove from pan (re-spray pan as needed), and place tortillas on a plate. Pour remaining 1 teaspoon oil into warm pan, add onions and peppers and sprinkle with Adobo. Sauté for 3 to 4 minutes until tender.
- While the onions and peppers are cooking, check the chicken in the other pan -- stir and sprinkle with soy sauce. Continue to cook until done, 3 to 4 more minutes. To assemble: place tortilla on plate, top with chicken, onions and peppers, and sour cream (and any additional toppings, like lettuce), and roll up.