Growing up, fajitas were one of my least favorite meals, so it wasn’t until recently that I finally decided to try making them for myself. One of my sisters-in-law passed on her recipe, but I ended up omitting quite a few ingredients and making other changes. The results were great! I don’t like tortillas, so I eat mine with extra rice, but Mr. Handsome puts everything in a tortilla. This fajita recipe truly is “quick and easy.” Marinade it overnight, or cook it up right away.
Quick and Easy Fajitas
- 4 Tbsp olive oil
- 1 lime, juiced
- 2 Tbsp Dijon mustard
- 1.5 tsp chili powder
- 2 tsp garlic powder
- 1.5 tsp onion powder
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1.5 Tbsp soy sauce
- 2 large chicken breasts (or 3 medium-sized)
- 3 large bell peppers
- olive oil for pan
Place all ingredients (except chicken and bell peppers) in a bowl, and stir until well mixed. This will be the marinade
Cut chicken breasts into even strips. On a separate cutting board, cut bell peppers into even strips.
Place chicken strips in a Ziploc bag with 1.5 Tbsp of marinade. Make sure chicken is evenly coated. In a separate Ziploc bag, place pepper strips with 1.5 Tbsp of marinade, and make sure they are evenly coated. Close both bags, and place in refrigerator until ready to cook. You can cook them right away, or you can wait until the next day.
Place leftover marinade (make sure it has not touched the raw chicken) in a covered container in the refrigerator.
Heat a small amount of olive oil in a cast iron skillet, and add chicken strips. Cook, covered but stirring frequently, over medium heat until chicken is fully cooked.
Add peppers, and mix in remaining marinade. (Do not add any marinade that has come in contact with raw chicken.) Cook, covered but stirring frequently, until peppers are tender.
Remove from heat, and serve with rice, shredded cheese, and tortillas.