Archive | August, 2014

Chicken Fajitas

This is a SUPER simple recipe, almost too easy and that’s exactly what I was looking for last night. We had a big time with company this weekend but on Monday nights we like to be easy and semi-healthy.



Bowen and I LOVE our Mexican but not in our town. We have yet find an El Mezcal of our area so this means Mexican at home. This is a very quick supper for those busy weeknights when you need something quick, filling and semi healthy. I hope this recipe helps you out one night this week, if you make this dish instagram it and tag me–I would love to see! 





Chicken Fajitas
Serves 2
Easy & quick mexican for two-the perfect weeknight tex-mex fix
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 3-4 thin sliced (4 oz) chicken breast
  2. 1 red bell pepper, julienned
  3. 1 green bell pepper, julienned
  4. 1 yellow onion, julienned
  5. 1 T garlic, minced
  6. 1 T cumin
  7. 2 tsp chili powder
  8. 2 tsp garlic powder
  9. kosher salt & cracked pepper to taste
  10. 6-8 corn tortilla, wrapped in foil & warmed in oven
  11. avocado, salsa and sour crean for serving
  12. 2 T vegetable oil, divided
  1. First, slice chicken breast 1/2 thick and season with cumin, garlic powder, chili powder, kosher salt and crack pepper. Heat cast iron skillet over high heat and add in 1 T vegetable oil. When the cast iron is smoking and in chicken breast and don't know, when you are able to easily flip chicken strips they are ready to be turn (2-3 minutes), once the other side is golden brown, set chicken aside. Add in 1 T vegetable oil to cat iron (if needed), then place in bell peppers and onion and season with kosher salt, stir quickly until tender (2-3 minutes), toss in garlic and stir until fragrant. Finally, add back in chicken and take off heat. We like our fajitas with avocado, salsa and sour cream. Enjoy!
Mississippi Made