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Happy Friday friends! What a week! It started out perfect here in Colorado. Warm weather and lots of sun. I even got out for a couple of afternoon hikes. Then come Thursday morning the cold, wet, snowy weather moved in. Can you believe it, SNOW in the middle of April…such is spring living here. Today hasn’t been much better, but hopefully the sun will be back tomorrow. Until then there won’t be any grilling going on, but there will be these fabulous Skillet Chicken Fajitas!
INGREDIENTS
For the Chicken Fajitas
- 1 pound Zaycon Fresh Chicken Breasts , sliced thinly
- 2 tablespoons fresh cilantro or parsley if you don't like cilantro
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon hot sauce (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Juice of half a lime
For the Peppers and Onions
- 2 teaspoons extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 of a yellow onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
- Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
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