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Recipe

Sizzling Chicken Fajitas

sizzling-chicken-fajitas
A big skillet of hot, sizzling chicken fajitas is an easy way to liven up a weeknight meal. Set it out with flour tortillas and all your favourite toppings. I even love to load it all up on top of a salad, with a hearty helping of homemade guacamole too.
 

How to Make Sizzling Chicken Fajitas

sizzling-chicken-fajitas
In a small bowl, combine spices with 2 tbsp olive oil and lemon juice.
 
sizzling-chicken-fajitas
Toss marinade with chicken strips in a large sealable plastic bag. Seal and refrigerate for 4 hours.
 
sizzling-chicken-fajitas

Heat remaining oil in a large frying pan on medium-high heat. Sauté peppers and onion for 5 minutes, or until tender crisp. Remove from the pan and set aside.

 

sizzling-chicken-fajitas

Remove chicken from bag and discard any remaining marinade. Sauté chicken for 6-7 minutes or until no longer pink.

 

sizzling-chicken-fajitas
Add vegetables back into the pan and toss together. Sauté for one minute.
 
sizzling-chicken-fajitas
Garnish with fresh cilantro. I can just love the smell of it and that extra punch of flavour.
 
sizzling-chicken-fajitas

Serve with flour tortillas and your favourite toppings – sour cream, taco sauce, guacamole, salsa, green onions, cheese.

Sizzling Chicken Fajitas
 
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Author: Amanda - Life at Cloverhill
Ingredients
  • 4 tbsp olive oil, divided
  • 2 tbsp lemon juice
  • 1-1/2 tsp oregano
  • 1-1/2 tsp cumin
  • 1-1/2 tsp seasoned salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • 2 lbs boneless skinless chicken breasts, cut into thin strips
  • 2 peppers (red, green, yellow or orange), cut into thin strips
  • 1 small red onion, thinly sliced
  • optional: fresh cilantro, chopped
  • flour tortillas
  • toppings: sour cream, guacamole, salsa, green onions, cheese
Instructions
  1. In a small bowl, combine spices with 2 tbsp olive oil and lemon juice. Toss marinade with chicken strips in a large sealable plastic bag. Seal and refrigerate for 4 hours.
  2. Heat remaining oil in a large frying pan on medium-high heat. Sauté peppers and onion for 5 minutes, or until tender crisp. Remove from the pan and set aside.
  3. Remove chicken from bag and discard any remaining marinade. Sauté chicken for 6-7 minutes or until no longer pink.
  4. Add vegetables back into the pan and toss together. Sauté for one minute.
  5. Garnish with fresh cilantro. Serve with flour tortillas and your favourite toppings - sour cream, taco sauce, guacamole, salsa, green onions, cheese.
3.5.3251

 

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Hi, I'm Amanda! Join me as I make my family's 1903 farmhouse into a home. I share renovations, DIY projects, recipes, our flower farm and the joy of living in the Canadian countryside
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