Thursday, August 11, 2016

Chicken Fajitas


    For the Chicken Fajitas

    • 1lb chicken breast sliced thinly
    • 2tbsp parsley 
    • 2 tsp extra virgin olive oil
    • 1 tsp dried oregano
    • 1/2 tsp hot sauce 
    • 1/2 tsp chili powder
    • 1/2 tsp salt
    • 1/4 tsp garlic powder
    • Juice of half a lime
    For the Peppers and Onions
    • 2 tsp extra virgin olive oil
    • 1 red bell pepper, thinly sliced
    • 1 green pepper, thinly sliced
    • 1/2 of a yellow onion, thinly sliced
    • 1/2 tsp salt


    In a large bowl, mix all fajita ingredients except the chicken breast and lime juice. Once mixed, add in the chicken breast and cover completely with the mixture. Place in refrigerator for 10-15 minutes to marinate. While that is marinating, place your peppers and onions, salt and EVOO into a skillet. Let them get a little brown and will start to soften up. By this time, your chicken should be good to go. Add your marinated chicken into your skillet. Cook until no longer pink. Remove form skillet and serve immediately. 

    I enjoyed mine on tortillas, but you can substitute lettuce wraps also. Add added shredded cheese and salsa!

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