Back in college we had this wonderful day every week in our dining hall. Maybe you're familiar with some variation of this day.
It was a lunchtime treat. It never got old, even after 4 years.
It was Taco Thursday.
I've been a
graduate long enough that I have now deemed it socially acceptable to
recreate taco Thursday whenever I feel nostalgic for that lovable dining
hall food.
But, also, now that I'm a real grown up I felt compelled to make fajitas instead of tacos.
I
really botched that introduction...but whatever. Moral of the story is -
I was thinking about Taco Thursday, and then all of a sudden I wanted
fajitas.
The recipe below is for saucy Fajita Chicken and
Veggies. Tender slices of chicken with crispy sweet peppers and
onions mixed together in a tangy, spicy sauce. I love when my fajitas
are packed and oozing with a yummy sauce. This filling is the perfect
base for your favorite fajita toppings!
Of course, it's also incredibly easy to whip up this great fajita filling. I start by coating chicken in a mix of salt, pepper, onion powder, and chili powder. Into a hot pan to blacken. Mouth watering!
Next, a mix of sweet peppers and onion slices brown in that same pan. Slice the chicken into thin strips and toss together with the sauteed veggies.
Chicken stock gets whisked together with chili powder, cumin, lime juice, black pepper, and corn starch. Into the pan to simmer and thicken.
And just like that -- dinner is on the table! I enjoyed mine alongside homemade guacamole atop a bed of rice. This would also be perfect tucked inside warmed tortillas with lettuce, tomato and shredded cheese! Happy Taco Thursday -- Enjoy!
Here's what you need for Fajita Chicken and Veggies (Print Recipe!)
1 pound chicken breast, cut into tenders
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon onion powder
2 teaspoons cracked black pepper , divided
2 tablespoons olive oil, divided
2 bell peppers (color of your choice!) sliced into strips (don't slice too thin or they will get too soft!)
1 medium yellow onion, sliced into strips (don't slice too thin or they will get too soft)
Salt to taste
1/3 cup low sodium chicken stock
1 lime, juiced
1/2 teaspoon cumin
1 tablespoon corn starch
Here's what you do
Pat dry the chicken with a paper towel. Mix together 1 tablespoon chili powder, the onion powder and 1 teaspoon black pepper and rub onto the chicken.
Heat 1 tablespoon olive oil in a heavy-bottomed frying pan over medium heat. When the oil is hot, sear the chicken in batches for about 3 minutes on each side or until cooked through. Transfer to a paper towel lined plate to cool slightly. Slice into strips similarly sized to the veggies.
Add more olive oil if necessary, lower heat slightly, then add the veggies to the pan. Season with salt and cook until browned, about 4 minutes. Stir in the chicken slices.
In a small bowl, whisk together together the chicken stock, lime juice, cumin, 1 teaspoon chili powder and 1 teaspoon black pepper with the corn starch. Pour into the pan and stir to coat mixture entirely.
Bring to a boil then reduce heat to low, allowing the mixture to thicken about 7 minutes, stirring occasionally. Enjoy over rice with guacamole or in warmed flour tortillas with your favorite taco toppings. (A margarita wouldn't hurt either! :-D )
