Sometimes I can find eating plain chicken breast BORING. I feel like I have eaten it so much, I find it hard to be excited to cook and eat it. Because of that, I am always trying to find new ways to prepare it. This one time I was at a restaurant and the chicken was very undercooked… lets just say I have a hard time looking at it the same!
Regardless, I have created this recipe for those who are looking to change things up in the kitchen! Very simple only taking 20 minutes to cook, and you can add more vegetables to this dish as well! I love adding salsa, guacamole, and hot sauce to my fajitas! Make sure to scroll to the bottom of this page where I share additional notes on vegetarian & grain free options!
-4 servings (One serving is equal to two fajitas)
-Calories: 390 calories/ serving
-2 tbsps Avocado Oil
-14 ozs Chicken Breast (sliced into stripes)
-1 tbsp Chili Powder
-1 1/2 tsps Cumin
-1 1/2 tsps Sea Salt
-1 Green Bell Pepper (sliced)
-1 Yellow Bell Pepper (sliced)
-1 Yellow Onion (sliced)
-8 Corn Tortillas
1. Heat oil in a frying pan or skillet over medium-high heat. Add chicken, chilli powder, cumin, and salt. Stir to combine. Let chicken cook for 8 to 10 minutes or until cooked through. Remove from pan and set aside.
2. To the same pan, add peppers and onions. Stir to coat. Cook for 5 minutes or until peppers are tender.
3. Divide chicken and peppers between tortillas. Enjoy!
Optional Toppings: Salsa, guacamole, shredded cheese, sour cream, cilantro, and/ or hot sauce.
Vegetarian Option: Use sliced mushrooms instead of chicken.
Grain-Free: Use lettuce wraps instead of corn tortillas.
No Chicken Breast: Use boneless, skinless chicken thighs, ground meat or sliced steak instead.
Leftovers: Store chicken and peppers in an airtight container in the fridge for up to three days. Reheat, then serve with tortillas.
Serving Size: One serving is equal to two fajitas.