Here’s the beloved classic chicken fajitas recipe you can make at home. It’s tasty and the entire family will love it. It’s healthy (depending on the toppings you choose to add). It’s economical. So a a weekly chicken fajitas night is a win-win for everyone.
The key to making great fajitas at home is a good grill pan and mixing the spices from your pantry ingredients. I know that sounds crazy with all the packet seasonings on the market, but mixing your own spices is the only way to control the ingredients and, most important, the sodium content. Most prepackaged spice packets rely on salt as the first ingredient to add taste and flavor.
I used boneless, skinless chicken breasts in my recipe. That can be expensive if you’re not planning and shopping for deals. I get my chicken from Zaycon Fresh (the company that delivers farm to table fresh meat in bulk quantities) but you can get a great deal at the grocery store just by watching your weekly fliers.
- The Spice Mixture
- 1 tbsp chili powder (don’t use the mexican chili powder as it will be far too hot)
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1/4 tsp garlic power
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 1 1/2 pounds boneless, skinless chicken breast, sliced into 1/2 inch to 3/4 inche strips
- 2 bell peppers (stem and core removed) sliced
- 1 large onion (sliced)
- 8 small tortillas (optional)
- 2 cups brown rice (optional)
- black beans mixed with 1/2 tsp of above spice mixture
- Mix all the dry spices: chili powder, cumin paprika, cayenne pepper, garlic powder, salt and pepper in a small vessel. (I usually double this recipe and store it in a 1/2 pint canning jar).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the pan and allow it to sear to one minute. Sprinkle 2/3 of the fajita spice mix over the top. Mix and saute until cooked, approximately 6-10 minutes.
- In a second pan, heat 1 tablespoon of olive oil over medium heat. Add the peppers and onions and the remaining fajita spice mix. Cook until vegetables are soft, approximately 8 minutes. (I use a mixture of bell peppers, jalapeno pepper and Anaheim peppers. Use your good judgement based on your family’s own heat tolerance. I prefer to allow the peppers to control the additional spiciness rather than add additional dry seasonings.
- While the vegatables are cooking, wrap a stack of tortillas in tin foil and warm in a pre-heated 250 degree oven.
- If you wish to eliminate the tortillas for a gluten free option, use corn tortillas or serve over brown rice. I sometimes will serve with a side a spicy black beans or a cool mexican corn salad.
My household is also gluten free at the moment, so I serve these spicy fajitas most nights with rice and spicey black beans, but you can use corn or flour tortillas (not gluten free). If you choose to serve over rice, it’s nice to sprinkle with a little chopped fresh cilantro and a squeeze of fresh lime juice.
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