It has been a busy few weeks, and it doesn’t look like that will let up any time this summer. When we are super busy, I love having a few go-to recipes that are healthy and quick to prepare. The less work I have to do making dinner, the more time I get to spend with my boys!
The original recipe comes from Skinnytaste – have you followed her blog or Facebook page? Love her meal ideas! I added a few variations that we like in our house.
8 x boneless, skinless chicken thighs, cut into chunks or strips
2 x bell peppers (red, orange or yellow) cut into strips
1 x green pepper, cut into strips
1 1/2 x yellow onion, cut into strips
4 Tbsp. lime juice
2 tsp. ground cumin (if you don’t have ground, use whole and grind it in a Mortar and Pestle)
1.5 tsp. garlic powder
1/2 tsp chili powder
salt & pepper
small tortilla shells
You can be creative with your favourite toppings! Here are our favourites:
Shredded Cheddar Cheese
Place chicken, lime juice, and spices in a bowl and mix. Cover with plastic wrap and refrigerate for 1 hour.
Toss vegetables with 1 tbsp olive oil, some salt and pepper. Heat a large cast iron pan on medium heat. Add vegetables and saute until the peppers and onions are soft to your liking, about 15 minutes. Remove from pan and add a lug of olive oil. Throw in your chicken and toss occasionally until the chicken is fully cooked, about 10 minutes. Add your peppers and onions and their juices back into the pan.
Now it’s time to assemble your fajita! Be creative, mix your favourite toppings and enjoy! How easy was this weeknight dinner?