Chicken Fajitas

Last night called for something new.  When I realized I had chicken, seasoning, tortillas, cheese, and sour cream on hand, I realized I had the perfect formula for something I've never conquered before--homemade fajitas.

I found a simple Fajita Seasoning recipe for the basics and made some adjustments to make it my own, tossing in some brown sugar, cayenne pepper, and paprika to add some serious flavor.

First I sliced 3 chicken breasts, 1 onion and 1 green pepper into thin strips. I added water, lime juice, olive oil, cornstarch, salt, brown sugar, chili powder, cumin, onion powder, cayenne pepper, garlic powder, and paprika to a large plastic zipper sealed bag and mixed it until combined.  I then tossed in the sliced chicken, pepper, and onion and mixed everything to coat them.  I placed the bag in the fridge to let the chicken and vegetables marinate for about 15 minutes.

After marinating, I removed the chicken and vegetables out and placed them in a cast iron skillet with some olive oil on medium-high heat.  The marinade smelled fantastic! I let the mixture cook for about 10 minutes, stirring frequently, until the vegetables had softened and the chicken was cooked throughout.

We had our fajitas on some tortillas with cheese and sour cream.

This is one amazing fajitas recipe!  Thanks to the marinade, the chicken had a delicious seasoning coating it.  It was sweet and slightly spicy and just plain awesome.  My husband loved it too, and I trust his opinion on the matter because he is a massive fan of Mexican style foods. The vegetables were cooked just right and this recipe turned out to be one for the recipe books!

Chicken Fajitas Recipe

Ingredients:

3 chicken breasts
1 green pepper
1 onion
1/4 cup water
4 tablespoons lime juice
4 tablespoons olive oil
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Instructions:

Cut chicken, onion and pepper into thin strips.  In a large bag or bowl, combine water, lime juice, 3 tablespoons of the olive oil, cornstarch, salt, brown sugar, chili powder, cumin, onion powder, cayenne pepper, garlic powder, and paprika and mix until combined.  Add sliced chicken, pepper, and onion and coat with mixture.  Place in refrigerator and allow the chicken to marinate for 15-20 minutes.  Scoop the chicken and vegetables out and place in a heated cast iron skillet with the remaining 1 tablespoon of olive oil on medium-high heat. Cook for 10-12 minutes until chicken is cooked throughout and onions and peppers are soft, stirring frequently to prevent sticking.