Shortcut Chicken Fajitas
Chicken fajitas are my go-to dish at Mexican restaurants. I love the combination of sizzling chicken and sautéed onions and peppers, all smothered in delicious spices. This healthy choice helps balance out all the chips and guac I eat as an appetizer.
As I’ve mentioned before, I’m not the biggest fan of green peppers, but I do think they work really well in fajitas. This recipe combines the pepper with an entire onion for a large portion of vegetables. I had plenty of onions and green peppers from my CSA this week, and some leftover taco seasoning I wanted to use up, so this recipe was a no brainer!
I took a shortcut with the seasoning for this dish and used Trader Joe’s taco seasoning. I love this seasoning as it combines lots of Mexican spices without any weird ingredients, fillers, or anti-caking agents! I had about half a package left and finished it up when making this dish.
- 1 package raw chicken strips (about 1lb)
- 1 green pepper
- 1 onion
- 2 tablespoons Trader Joe’s Taco Seasoning, divided
- Oil for sautéing (I like avocado oil for high heat cooking)
- Preheat oven to 400 degrees and cover a baking sheet with parchment paper.
- Coat the chicken strips on both sides with 1 tablespoon of the seasoning. Place the chicken on the baking sheet and bake for about 15-20 minutes, until the internal temperature of the chicken reaches 165 degrees. (I use this meat thermometer and I love it – affordable and accurate!)
- While the chicken is cooking, cut the pepper and onion into strips.
- Heat about 1 tablespoon of olive oil in a pan and add the pepper and onion. Stir in the remaining tablespoon of seasoning and cook for 8-10 minutes on medium heat, until soft.
- Remove chicken from the oven and serve with guacamole, tortilla strips, black beans, or any other sides of your choice!