Seared Chicken Fajitas
45 Minutes or Less,  Chicken,  Dinner

Seared Chicken Fajitas

Looking for a way to stretch a couple of chicken breasts? Sometimes I buy one of those big packs of chicken, and the portions don’t quite break up evenly. When you need a meal for four people, but only have two chicken breasts…well, the math doesn’t quite work out.

Seared Chicken Fajitas

Except, there are certain chicken recipes that can take two modest chicken breasts and morph them into something much more substantial. One of our favorites? Seared Chicken Fajitas.

Chicken Fajitas

 Mmmm….

Chicken Fajitas

Along with sauteed onions and peppers – likely already on hand, and if not, inexpensive to pick up.

Chicken Fajitas

Something that could feed an small army average family of four, and maybe even have leftovers to eat the next day!

Chicken Fajitas

With rice and a dollop of refried beans…perfection.

Chicken Fajitas

Seared Chicken Fajitas

Seared Chicken Fajitas

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 large chicken breasts, pounded to about 1-inch thick
  • 2 tablespoons extra virgin olive oil
  • 1 green pepper, sliced into strips
  • 1 large onion, sliced into strips
  • 1 tablespoon garlic salt
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon poultry seasoning
  • salt & pepper
  • 1/4 cup water
  • 8 medium flour or corn tortillas, warmed

Instructions

  • Combine the garlic salt, chili powder, cayenne pepper and poultry seasoning in a small bowl. Add the olive oil to a large skillet and preheat over medium-high heat.
  • Sprinkle one side of the chicken with the garlic salt mixture. Place the chicken, seasoned side down, into the hot skillet. Sprinkle the other side with the garlic salt mixture, and let cook for 5 minutes. Flip the chicken, and continue cooking for 4 minutes. Remove the chicken from the skillet and set aside to rest and reabsorb its juices. Reduce heat to medium.
  • Add the green peppers to the skillet, and sauté for about 5 minutes – or until they start to soften. Then, add the onions and garlic, sprinkle with salt and pepper, and continue to sauté until the onions become translucent, about 5 more minutes. Pour in 1/4 cup water, stir and scrape up all the bits. Cover and simmer.
  • Slice the chicken into thin, long strips, add to the vegetable mixture and toss to combine. Continue simmering for 5 more minutes.
  • Serve hot with warmed tortillas, refried beans, rice, cheese and sour cream.
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    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

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