These spicy, budget friendly chicken fajita’s are sooo good! Paired with beans and rice, make a very scalable and low cost meal.
Author:Joel
Prep Time:20 min.
Cook Time:30 min.
Total Time:50 min.
Yield:8 tacos 1x
Cuisine:mexican
Ingredients
Scale
Marinade
1/4 c. apple cider vinegar
1/4 c. lime juice
1 tsp salt
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cummin
1/2 tsp black pepper
Fajitas
2 bell peppers (chopped)
1 onion (chopped)
1 jalepeno (chopped)
2 medium chicken breasts (approx. 12 – 16 oz.)
1/2 tsp chili powder
1 tsp cumin
1 tsp paprika
Instructions
In a small bowl, mix the marinade ingredients together, and pour over chicken in a plastic bag or container. Allow chicken to marinate for at least an hour. I usually let them sit overnight (see my note below about reducing the thickness of the chicken).
Heat 2 medium to large skillets over medium heat.
Add about 1 tbs of olive oil to both skillets, and Place the chicken breasts (whole* – see note) on one of the skillets.
Add all the veggies, chopped into small pieces to the other skillet. Add the seasonings (chili, cumin, paprika). Let veggies cook, while stirring occasionally to evenly cook the produce. Remove from heat once the veggies become soft and the onions start to look translucent. Generally about 10 minutes.
Cook the chicken all the way through, until an internal temperature of 165 is reached. This may take a little bit, depending on how thick your chickens are. See my note below about preparing the chicken. You should cook each side about 5-6 minutes to give it a crispy layer and lock in the moisture.
Once the chicken has finished cooking, cut up into bite size pieces and serve immediately with tortillas, and the veggies. It goes best with rice and beans, topped with fresh salsa!
Notes
To cook the chicken faster, cut the chicken breasts lengthwise to cut down on the total thickness of the meat.
