These chicken fajitas are both quick and easy because of the number of ingredients and the small amount of prep and cook time.
Cut into strips:
1 1/2 lbs. chicken breast
1 lg. onion
2 bell peppers (Different colors look nice.)
Set the veggies aside and season the meat with the dry rub. If you are squeamish, plastic gloves are really nice for working the spices in.
1/2 t. salt
1 1/2 t. chili powder
1/2 t. crushed red pepper
1/4 t. oregano
1/2 t. cumin
1/2 t. garlic powder
Set the meat aside for now and cook the peppers and onions in a hot pan. I use a wok. Stir fry until they are tender and remove them from the pan. Wait until the pan heats up again, and then add the chicken. Sear for 3 minutes on each side and then stir fry until it’s cooked through. Add the veggies back in until they’re heated. Serve on tortillas with salsa, sour cream, and cheese. I especially like Cotija cheese.
(Nutrition facts are for the filling only. )