Rainbow Chicken Fajitas are named such because they are made with a rainbow of vegetables. I’m sorry to disappoint those of you who were expecting to see the newest addition to the My Little Ponies family.
Anyway, it’s Food Fun Friday so I’ll get on with the recipe. This is a meal I have been making since I lived at home. It was one of those my mom taught me: basic and quick for nights when we had a lot going on and she didn’t have time to be super creative. Now that I live on my own I make it quite frequently (I often don’t have time to be creative). The point:
- It’s a delicious meal that doesn’t take too much time (prep, cook or clean-up), basically a one pan meal,
- I have made it for friends multiple times and always receive compliments, and
- when I tell my boyfriend it’s fajita night the response is always enthusiastic (and he doesn’t even like bell pepper that much!)
Start by preparing your vegetables. I used red, orange and yellow bell peppers because they were a dollar per pepper at the grocery store. I wanted to add more color so I also used a red onion and some zucchini. Any vegetable you have in your inventory would work beautifully; traditionally peppers and onions are involved. Cut everything into somewhat equal-sized sticks.
Set aside the veggies while you cook the chicken. I always use chicken for fajitas because it’s how I learned; I’m sure it is just as simple to use steak. King Soopers just introduced a new meat brand, which is free range, so they were having a sale on all meat produced by this brand (meat sales are the best sales, especially free-range meat sales).
Slice the chicken breast into strips. Heat oil in a cast-iron skillet over medium heat. Add the chicken to the skillet.
Let sizzle for about 3 minutes then flip chicken strips. It’s important to not stir the chicken around in the pan too much because it makes the meat very tough if jostled too much. If you are worried about burning it, reduce the heat (and increase the time cooked).
After another 3 minutes cooking on the other side they should be cooked through, if they aren’t done you can continue cooking now. They also continue cooking while wrapped in foil and later, when added to the skillet again with the vegetables. So I wouldn’t worry too much.
Lay out a piece of aluminum foil on the counter, remove chicken from the pan and place on foil.
Wrap chicken in the foil to keep warm while veggies cook.
Add a little bit more oil to the skillet and heat over medium. Add the prepared vegetables to the skillet.
You can buy the packets at the store, McCormick’s is the only one that I know of that doesn’t pack their seasoning packets with preservatives. I make my own mix and keep it in a spice jar. I use it for tacos and fajita’s both. Sometimes I mix it in with ground turkey for burgers as well, and it’s great for chili. I’ve said it before and I’ll say it again: multi-purpose is a college girls best friend.
Here is the recipe for my mix:
Now unwrap your chicken. Pour any liquid that has gathered in your packet out in the sink, then add the chicken to the skillet and stir. Cook until water mostly evaporates.
Serve wrapped in a warm tortilla with beans (I made “refried” beans the same day, what a treat to have beans straight from the crock-pot), cheese, sour cream, salsa, lettuce, etc. Whatever suits your fancy! Smaller fajita tortillas are really the best for this recipe, we only had burrito tortillas and they worked fine. We just had monster fajitas!
Don’t show these to Chipotle; If I ever need a job there, this is evidence against my burrito wrapping skills.