We loooovvveee Mexican Food at our house. We eat a variation of it multiple times a week: Burrito bowls, tacos, nachos, more burrito bowls….and one of our favorites – FAJITAS! I am not Mexican nor have I ever been to Mexico (Ensenada doesn’t count), so who knows how authentic this meal (or any of my Mexican meals) is. But it is SO GOOD!
Bell peppers are obviously abundant in this meal. Bell peppers are FULL of vitamin C, and plenty of vitamin B6 and A as well.
So let’s just cut to the chase already, shall we?
2 – 3 chicken breasts, cut into thin strips (organic, free range is best)
1 each of yellow, red, and orange bell peppers, eat cut into strips
1 yellow onion, cut into strips (half rings)
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper (more if you like SPICE)
A pinch of red pepper flakes
Generous amount of Sea Salt and some Pepper too
1 tbsp or so Avocado Oil
Preheat oven to 350. Meanwhile, season the chicken strips with all seasonings. Heat avocado oil in a cast iron skillet on medium to high heat (I got this set for Christmas and love it). When hot, add chicken strips to the skillet and sear on one side (about 3-5 minutes) then flip the pieces and do the same for the other side. Add the veggies and more oil if necessary. Mix these for 5-10 minutes then transfer the skillet into the oven. Bake for 15-20 minutes or until veggies are cooked to your liking.
Optional toppings/sides: Salsa (not really optional), sour cream, cilantro, cheese, lettuce
Enjoy these in a tortilla of your choice (that’s how Jason likes his) or have it in salad form like me!
Tag me if you make this recipe! It’s so so so good, you won’t regret it.