What do you do for a quick, weeknight dinner when your Wife is working late and the kid has stuff to do after school? Turn it into a little celebration in honor of this “mini” Friday/Cinco de Mayo… cook up some chicken fajitas!
How would you like to eat these tonight? It’s not too hard, I promise. And the results? Delicious!
If you want to see how it went together, just follow along.
First, whisk together the spices in a small bowl.
Next, prep the chicken… I cut the chicken into 1/4″ strips.
Then, prep the peppers and onions. I honestly don’t know what possessed me to cut the onion so, small. I usually leave them as large rings. Then, get them in pan with some olive oil.
In a separate pan, add some olive oil and chicken then, sprinkle with the spice mix.
Sprinkle the veggies with some spice mix.
Let the peppers and onions soften and give the spices some time to combine. 
In the other pan, the chicken should start to get some color and flavor. The aromas are fantastic! 
When they are all done, serve with your favorite garnishes. At our house we like:
- Homemade guacamole
- Cilantro (we were out)
- Daisy squeezable sour cream or, plain Greek yogurt
- Food Lion Colby Jack cheese
- Salsa
- Fresh jalapenos
As a bonus they make great lunch leftovers the next day, too!
Chicken Fajita Recipe (via the Greatist)
Ingredients:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 1 1/2 pounds boneless, skinless chicken breast, sliced into strips
- 2 bell peppers, sliced
- 1 onion, thinly sliced
- 8 small tortillas
Directions
- Preheat oven to 250 degrees.
- Make fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside.
- Heat 1 tablespoon olive oil in a cast-iron grill pan or frying pan over medium-high heat.
- Add chicken and sprinkle with 3/4 of fajita seasoning. Mix together and cook for 6 to 10 minutes, or until browned.
- In a second pan, heat remaining 2 tablespoons oil over medium heat. Add peppers and onion. Stir in remaining fajita seasoning. Cook until vegetables are soft, about 8 to 10 minutes, stirring occasionally.
- While veggies and meat are cooking, wrap tortillas in tin foil and warm in oven.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions. Top with favorite garnishes.
How do you celebrate “mini Friday”? Let me know in the comments!