Chicken Fajita night
Needed:
-Boneless but not skinless chicken thighs
-Boneless but not skinless chicken breast(thighs are the best option for juiciness....adding these because I know some hate dark meat:) ....if they only knew the joy they are missing:)
Marinade
-Lemon juice or Lime(both are amazing and you can pick your favorite and not go wrong...mix them if you want)
-onion salt
-chili
-Olive oil
-Garlic
(Doesn’t need to marinade long)
-use a cast iron skillet for cooking (make sure well seasoned...so no sticking) med-high heat to brown.
-Cumin (not part of the five ingredients for this recipe but you could add cumin for your cumin lovers.....I always think chili powder or fresh ground chili is great on it’s own)
More to add to the skillet (add lemon juice and olive oil
-2 red pepper(thin strips)
-yellow pepper
-white onion(thin strips)
-Avocado (add the sliced avocado to the skillet to warm)
-finely cut some fresh cilantro with red pepper flakes and add to top of avocado and peppers ...if you like)
The extras:
-Favorite tortilla or you could skip and just use a tortilla chip)
-buy your Favorite salsa (or make a quick one with diced fresh tomatoes...purple onion...one Serrano chili pepper .....tiny bit of garlic..salt/ pepper and a little fresh cilantro....chop all by hand and make a thicker salsa topping ....add desired amount of fresh lemon juice )
Topping:
-Sour Cream
-Mexican cheese blend
A fun added bonus:
Serve with black beans and rice
(Cook basmati rice(1 cup rice to two cups water (add some butter and chicken base while Cooking rice)
-throw in a can of drained black beans and a fresh cut onion for crunch and some diced fresh tomatoes)
Hope you enjoy the easiest fajitas!
Email me with any questions! I love hearing from you.