Every time I think about fajitas my mind goes back to the delicious authentic chicken fajitas that I’ve had in Cabo and Cozumel. I really don’t think that there is anything better than the deliciousness of those fajitas! However, we do try to eat a Mexican dish at least once per week and I like to work on my own recipes and skip the store bought seasoned packages. I recently utilized a few different recipes and threw this recipe together for clean eating chicken fajita and found it pretty darn yummy and will definitely be using it again. I hope that you enjoy!
1 pound of thinly sliced boneless chicken breast
1 small green bell pepper
1 small yellow bell pepper
1 small orange bell pepper
1/2 medium white onion
1 small sliced jalepeno (optional)
4 tsp of EVOO (divided)
fresh squeezed juice from 1/2 a lemon
1 tsp chili powder (optional)
1 tsp of oregano
1/2 tsp of cumin
1/2 tsp of paprika
1 tsp of season salt
Whole Wheat Tortilla
(Before cooking: Mix 2 tsp of the EVOO, Lemon Juice & seasonings into a small bowl and fully coat sliced chicken pieces with mixture. Marinate in refrigerator for 2-4 hours (depending on how strong you want the flavor)). Thinly slice peppers and onion. Drizzle remaining EVOO onto a fry pan or skillet over medium heat and saute peppers and onions for 5-7 minutes. Remove peppers from pan and set aside. Add marinaded chicken into pan and cook 5-7 minutes until cooked thoroughly. Add the peppers and onion in with the chicken and heat through. Serve on whole wheat tortillas with a layer of guacamole and salsa!
**Optional cooking method: Place chicken and peppers into tin pans and saute on the grill. This gives the fajitas a smokier more natural flavor for the summer!