This easy chicken fajita recipe will soon be a favorite of your family’s, just like it is in my house.
I serve these fajitas along with either:
Easy Brown Rice and Lentil Casserole
Tex Mex Quinoa, Black Beans and Corn Salad
Crock Pot Beans
Allow 1-4 hours (but not more) for the chicken to marinade.
- 2 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika, use smoked paprika if you have it
- Optional for additional spiciness: 1/2 teaspoon crushed red pepper flakes
- 1-1/2 pounds boneless skinless chicken breast or tenderloin, cut into thin strips
- 1 medium sweet red pepper, julienned
- 1 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Serve with your choice of shredded cheddar cheese or Cotija cheese, salsa, pico de gallo, sliced radishes, pickled red onion, lime wedges, guacamole and sour cream, optional
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
- In a large skillet, add remaining 2 tablespoons oil. Sauté the peppers and onions until crisp-tender. Remove and keep warm.
- In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Spice up your life with za’atar, a traditional eastern Mediterranean spice blend containing sumac berries, toasted sesame, salt, cumin, coriander, thyme, oregano and/or marjoram. Throughout the Mediterranean, za’atar is commonly used as a condiment: commonly sprinkled on chicken, fish, meats, roasted vegetables, breads, or used in dips.
One way to enjoy za’atar is as a simple dip for dipping bread into or spreading on bread or pita and toasting until crispy. Mix 1 part za’atar to a 1 part of olive oil. For a dip, use a more less oil, for a spread a little less. Drizzle in oil slowly until you reach the desired consistency for your needs.
Using za’atar on potatoes makes them so special and it is so easy.
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons Za’Atar
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 24 ounces petite baby red potatoes, Yukon golds or sweet potatoes, washed, patted dry and cut into 1 inch pieces
- Optional garnish: chopped fresh parsley and lemon slices or wedges
- Combine the olive oil, lemon juice, za’atar seasoning, garlic powder and about ½ tsp salt and ¼ tsp pepper in a zip-top bag. (use more or less as desired)
- Add the potatoes to the bag. Seal the bag and give it a shake so the marinade evenly coats the potatoes. Allow the potatoes to marinate for 5 minutes or up to 3 hours.
- Position a rack near the center of the oven and preheat the oven to 425ºF.
- Spread the potato pieces out onto a 13 x 9 pan, line with foil if desired for easier cleanup.
- Bake the potatoes for 20 minutes.
- Optional, sprinkle with fresh parsley and lemon slices or wedges, serve warm.
I discovered this DELICIOUS combo when I was combining leftovers for a lunch.
I had leftover Garlic Lemon Parmesan Roasted Cauliflower, cooked quinoa, and some of the toasted seasoned walnuts from this Arugula, Chickpea, Walnut, Fig, Goat Cheese salad recipe. Mixed them together in a bowl and heated in the microwave. One bite is all it took to realize I had to turn this into a “recipe” and recreate it time and time again!