Woah! It has been a crazy week around here… Easter Sunday and family dinner, work, work, work, meal planning, Caed’s check up with his pediatrician, grocery shopping, and a surprise visit to babysit our niece and nephew while Evan’s sister had an appendectomy… After all that, dinner needed to be easy. Cue one of Evan’s favorites:
Deconstructed Chicken Fajitas
Get these things ready:
- olive oil
- 1 green bell pepper
- 1 red bell pepper (we didn’t have one, but it’s usually in there!)
- 1 yellow onion
- Fajita spice mix (see below)
- 1.5lbs chicken breast, cut into strips
- 1 tomato
- 2-3 green onions (green part, sliced)
- Kerrygold cheddar cheese (optional)
- 2 tbsp chili powder
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1/2 chipotle pepper
- 2 tsp sea salt
- 2 tsp ground black pepper
And then you:
- Chop up your peppers and onions like so…
- Coat an 8-10 inch skillet with 1-2tbsp of olive oil and add the peppers and onions you just so nicely chopped up.
- Let the peppers and onions soften, once the onions begin to turn translucent add the chicken.
- While that deliciousness is cooking, grab your spice mixture, sprinkle to your little heart’s content (if you don’t mind a little heat, dash a few more red pepper flakes in there), and stir to coat.
- While that continues to heat through, chop up your tomato and grate some of that cheddery goodness. Meanwhile, convince someone to set the table or at least grab yourself a bowl.
- Generously fill your bowl with the spicy peppers, onions, and chicken. On top of that, layer the tomatoes, salsa, green onions, and sprinkle with cheese. Dig in.
TThere are so many great variations to this recipe. Sometimes I like to add a little avocado or (if I have time*) caramelized onions. Evan likes a really hot and spicy fajita dish so he’ll often add a little cholula on top of all the red pepper!
What are some of your favorite fajita toppings?