Chicken Fajitas
Description
Make these simple to prepare tortillas with chopped vegetables, chicken, seasoned salt, cumin, and freshly squeezed lemon juice, which is the magic ingredient to great tasting chicken fajitas.
Ingredients
1 lb. chicken breasts
2 bell peppers, your favorite color
1 large sweet onion
8 oz. mushrooms
6 T. high-heat cooking oil (almond, grape seed, vegetable, etc.)
juice from 1 lemon
seasoned salt
cumin
smoked paprika, optional
Directions
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Wash chicken; pat dry with paper towels; cut into strips. Wash bell peppers; remove top and membranes, discard; cut peppers into thin slices. Peel onion; cut into thin slices. Wipe off mushrooms; slice thinly.
Season chicken strips with seasoned salt and a pinch of cumin and smoked paprika; mix; set aside.
Add vegetables to a large bowl; toss to mix.
Heat 1 1/2 T. oil in a large, heavy-bottomed skillet over high heat. When it begins to smoke, add 1/3 of the vegetables; season with seasoned salt, a sprinkle of cumin, and a drizzle of fresh lemon juice (1-2 t.) Let vegetables sit undisturbed, until seared on the bottom; continue to saute, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes, turning heat down if they begin to burn. Remove vegetables to a platter. Repeat searing vegetables in 2 more batches, each in 1-1/2 T. oil, adding seasonings and lemon juice to each batch.
Heat remaining 1-1/2 T. oil in skillet; add chicken; drizzle on a little lemon juice; saute 2-3 minutes, until cooked through. Add vegetables back into skillet; toss to heat through.
Divide fajita mixture between plates. Serve in tortillas.
4-5 servings.