Serve a recipe that gives your kids easy assembly options. Cook onions and peppers separately, and set them out in separate bowls, so the children can choose which vegetables they want on their fajitas.
2 tablespoons vegetable or olive oil, divided
3 boneless, skinless chicken breast halves, cut across into strips
3 bell peppers (one each of green, yellow, and red is prettiest, but not essential), slivered
2 cloves garlic, minced
12 fajita-size flour tortillas, wrapped in a cloth and warmed in the microwave 1 to 2 minutes
Salsa and sour cream for serving (optional)
How to Make It
Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add chicken strips and cook, stirring a couple of times, until almost cooked through, 5 to 6 minutes. Add half of fajita seasoning and water, mix well, and let chicken finish cooking. Transfer chicken to a bowl; cover to keep warm.
Heat remaining 1 tablespoon oil in skillet until hot. Add onions and peppers; cook, without stirring, until tender and some caramelized brown bits begin to show up in pan, 3 to 4 minutes. Stir; add garlic and remaining fajita seasoning. Let cook about 2 more minutes. Stir vegetables into seasoned chicken. (Or serve the vegetables separately.)
Serve the fajita mixture on warm tortillas with salsa and sour cream on the side, if using.
This recipe was good and the onions and peppers tasted good with the chicken and the seasoning blend, but it wasn't the most exciting recipe for fajitas that I've ever had. It's good and not too spicy as is. I'd make it again but increase the heat.
This was my first recipe as a new stay at home dad, and it tasted great. Easy to put together, and the seasoning mix makes the chicken and veggies taste very good. My wife is a great cook, and she thought the fajitas were great. The kids didn't eat it, but that is normal.
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