Chicken Fajitas with Yellow Rice and Black Beans
Recipes Chicken Kid-friendly Main Dish Mexican Quick and Easy
Description
Make a quick and delicious meal with healthy veggies and chicken. It is a great dinner option that many kids will love, just because they can use their hands instead of a knife and fork!
Ingredients
Fajitas:
2 lb. boneless, skinless chicken breasts
2 T. adobo seasoning with salt
1 T. dried oregano
4 T. cooking oil
1 large red onion, halved and sliced into ¼-inch strips
3 bell peppers, assorted colors if possible, sliced into ½-inch strips
salt, to taste
pepper, to taste
8-12 corn tortillas
2-3 limes, quartered
Yellow rice and black beans:
1 box seasoned yellow rice mix
1 ½ c. frozen peas and carrots, at room temperature
10 oz. can Ro*tel Diced Tomatoes and Green Chilies, drained
30 oz. canned black beans
Directions
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Fajitas:
Wash chicken and pat dry with paper towels. Cut breasts into ½-inch thick strips lengthwise; place into a bowl. Add adobo seasoning and oregano; mix well. Let sit 30 minutes at room temperature.
Heat a large skillet on medium-high heat; place a cast iron griddle on another burner over medium-high heat. Add 1 T. oil to the skillet; when oil is hot, add half of the chicken strips; cook until browned on all sides and cooked through, about 6 minutes. Put chicken on a plate/platter; set aside.
Add 1 T. oil to the skillet; repeat with remaining chicken. Remove chicken from pan to plate/platter.
Meanwhile, place corn tortillas 1-2 at a time, onto the hot griddle; cook until slightly blistered on the bottom; turn tortillas over to cook the other side, about a half-minute per side if the griddle is really hot. Remove tortillas to a shallow bowl lined with a cloth napkin to keep them warm. Stack the tortillas as they come off the grill, covering them all with the napkin.
When chicken is done, add another tablespoon oil to the same pan; turn heat to high. When oil is hot, add the onions and a pinch of salt. Saute until edges are browned, but onion is not fully softened, about 2 minutes. Transfer to a plate/platter.
Return pan to burner; add the last tablespoon oil. When oil is hot, add peppers and a pinch of salt. Saute until edges are browned. Return onions and chicken to the pan; stir over High heat until all is heated through, just a minute or two.
Serve with the blistered tortillas and quartered limes. Serve yellow rice and black beans on the side.
Rice and beans:
Place frozen vegetables in a bowl at room temperature to thaw.
Make yellow rice according to package directions. In the last few minutes of cooking, scatter the vegetables over the top of the rice; return lid to the pot. Stir well before serving.
Place beans in a saucepan; drain tomatoes, then add to pot. Heat over medium heat, stirring occasionally, until simmering.
Serve warm.
4-6 servings.