Tacos and fajitas two of my favorite things to cook for dinner on days when I don't feel like doing much prep for dinner and am short on time. Even if you're a beginner cook, its surprisingly easy to recreate the flavor you get from Mexican restaurants at home with a few pantry staples and fresh vegetables on hand. Also, the leftover chicken and vegetables make for a tasty and quick lunch/or dinner the next day! Whether you're in the mood for shrimp fajitas (see my recipe here) or chicken fajitas, once you try making this recipe yourself you'll definitely want to add it to your weekly dinner rotations!
(Above: chicken with seasoning before being cooked)
Ingredients:
-2 cups chopped boneless skinless chicken breasts
-1/2 cup frozen sweet white corn
-1 cup chopped green bell pepper
-1/2 cup chopped yellow or red onions
-1 can diced tomatoes (drained)
-1 can black beans (rinsed and drained)
-tortillas for serving
For Chicken:
-1/2 tsp. chili powder
-1 tsp. onion powder
-1 tsp. garlic powder
-1/2 tsp. cumin
-1/2 tsp. coriander
-1/2 tsp. smoked paprika
-1/2 tsp. salt
-1/4 tsp. dried oregano
-1 tbs. olive oil
For Veggies:
-2 tbs. chipotles in adobo sauce
-1 tbs. lime juice
-1 tbs. minced garlic
-1/2 tsp. cumin
-1/2 tsp. chili powder
-2 tbs. olive oil
Steps:
Add chicken and all seasonings to a mixing bowl and mix until the chicken is thoroughly coated with the seasonings. Add the chicken to a pan, making sure to spread the pieces out so that they can cook evenly. Cook on medium heat for about 6 minutes, turning over once until both sides are browned.
Add the vegetables to a separate pan with all seasonings and cook for about 10 minutes on medium-high heat stirring occasionally. Serve with tortillas and your favorite toppings and enjoy!
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