Thursday, April 26, 2012

Chicken Fajitas

This is another recipe that is super easy to prepare in the morning and keep refrigerated all day until you are ready to cook!  I prepared our fajitas while I was making lunch today because I knew we'd be at the gym tonight.  I wanted the ability to just heat up a pan and throw our dinner in once we arrived home and have dinner ready within 15 minutes…  You can easily use whatever peppers you have on hand.  I had red, green, and yellow so I used all three.

Chicken Fajitas
serves: 4

1 tbsp extra virgin olive oil
3 large chicken breasts, cut in strips
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced
1 large onion, sliced
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp oregano
juice from one lime
3 cloves garlic, diced (or 1 tbsp pre mined garlic)

Put all ingredients (minus extra virgin olive oil) in large ziploc and refrigerate until ready to cook.
Heat pan over medium-high heat with extra virgin olive oil
Dump all ingredients in and cook until chicken is no longer pink.

If you are having this for lunch or having it on a "refuel" day, feel free to serve over 1/4 cup brown rice!  We also put a splash of hot sauce on top.  

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