Chicken Fajitas

Although I’m currently attending culinary school, my favorite recipes are still the simple ones. Sure, I can (usually) successfully make a gourmet dish with endless ingredients and techniques but why would I when a simple dish is easily as tasty? Don’t get me wrong, it’s fun to be challenged in the kitchen. But most days I don’t want to have to yank out every ingredient from my pantry and dirty every dish in the cupboard. I just want something good to eat.

This recipe for Chicken Fajitas comes from Jamie Oliver’s Food Revolution cookbook. With only a handful of ingredients, I was apprehensive about how flavorful this dish could possibly be. Turns out I had nothing to worry about. These fajitas have a delightful balance of flavors and they make the kitchen incredible. 

Recipe Rundown
Taste: Smoky, a hint of spice, tangy, and fresh.
Texture: The chicken is perfectly cooked and moist, the onions are soft and slightly caramelized, and the peppers are juicy. I like to smash an avocado with some sour cream to spread on the tortillas for some creamy velvety tang.
Ease: Takes about 20 minutes from start to finish!
Appearance: Lovely strips of brightly colored vegetables and chicken.
Pros: Quick, easy, and healthy – AKA the perfect weeknight meal.

Cons: None.
Would I make this again? I’ve made this dish numerous times already.

Chicken Fajitas
From Jamie’s Food Revolution
Serves 2 (If you want to serve 4, this recipe can easily be doubled)

  • 1 red bell pepper, sliced into thin strips
  • 1 medium onion, finely sliced
  • 2 boneless, skinless chicken breasts, sliced lengthwise into thin strips
  • 1 teaspoon smoked paprika
  • pinch cumin
  • 2 limes
  • 1 tablespoon olive oil
  • salt & freshly ground black pepper
  • 4 tortillas
  • sour cream, avocado, cheese, cilantro, etc. for accompaniment 

Combine red bell pepper, onion, chicken, paprika, cumin, the juice of half a lime, and olive oil in a bowl. Season with salt and pepper, mix well. Cook immediately or let marinate for up for 30 minutes.

Heat a cast-iron skillet or grill pan over high heat. Once hot, use a pair of tongs to transfer the chicken and vegetable pieces into pan. Cook for 6-8 minutes, stirring often so nothing burns. While fajita mixture is cooking, warm tortillas in microwave or dry frying pan.

Once chicken is cooked through, divide fajitas mixture among tortillas. Serve with accompaniments of your choice, including remaining lime.

   

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5 Responses to “Chicken Fajitas”

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    1
    Chris@KeenanCookbook — August 2, 2011 at 6:06 pm

    A simple weeknight meal works for me. Baby boy does not exactly care how long it takes you to cook and eat something, you have a set amount of time and when thats up you better get him his bottle and get him to bed! :)
    Very cool you are culinary school. In another life I would have been a chef, or opened my own little bakery/cafe. How many months/years(?) do you have left to attend, and what is next? Your own place or start in someone else's?

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    2
    darylhc — August 2, 2011 at 11:23 pm

    Simple, flavorful and this looks delicious. Cannot go wrong with the combination of Jaime Oliver and you!

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    3
    Maria — August 3, 2011 at 3:43 am

    I haven't made fajitas in a long time. Thanks for the reminder:)

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    4
    Julie — August 20, 2011 at 12:48 am

    I just found your blog and I am so hooked. I've already pinned many of your recipes to Pinterest so that I don't forget to come back and make them!

    Can you tell me what you spread on the tortillas? It looks like some sort of creamy avocado spread, but I'm not sure. It looks delicious though, and I want to include it when I make this! Thanks :-)

    • handleheat replied: — August 20th, 2011 @ 12:52 am

      Thanks for pinning! I just combined some mashed avocado with sour cream and a pinch of salt.

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