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Before you go running off to the store to buy one of those foil packets of fajita seasoning, I beg you to stop, turn around and walk back into the kitchen. Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet! Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas.
Brighten up this dish with a mixture of red, orange, yellow and green peppers. Go gluten-free by using corn tortillas, or forgo the tortillas alltogether in favor of a bed of greens or rice!
Recipe: Chicken Fajitas
What You'll Need:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken breast, sliced into strips
2 bell peppers, stem and core removed, sliced
1 onion, thinly sliced
8 small tortillas
Fresh cilantro, chopped
Cheddar cheese, shredded
Low-fat sour cream or Greek yogurt
What to Do:
- Make the fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside.
- Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat. (Feel free to use a regular pan if you don't own a specialized grill pan!)
- Add the strips of chicken to the pan, and sprinkle with 3/4 of the fajita seasoning. Mix together and cook for 6 to10 minutes, or until browned.
- In a second pan, heat the remaining oil over medium heat.
- Add the peppers and onions. Stir in the remaining fajita seasoning. Cook until the vegetables are soft, about 8 to10 minutes, stirring occasionally.
- While the veggies and meat are cooking, wrap the stack of tortillas in tin foil and warm in a 250 degree oven.
- To assemble the fajitas, fill warmed tortillas with a mix of chicken, peppers and onions, and top with your favorite garnishes.