Easy Rating: Easy
Prep Time: 15ish min
Cook Time: 15ish min
Categories: Lunch, Dinner, Mexican
4 Chicken Breasts
1 1/2 C onion sliced (you can use as much or as little as you want ;)
1 (or more) medium bell pepper of your favorite color
Tomato (if desired)
Slice bell pepper and onion (while chicken defrosts if using frozen chicken). Slice chicken into strips (it helps if chicken is still partially frozen.) Start chicken cooking in oil on high and then turn it to medium when outer layer of chicken is cooked. Liberally sprinkle with favorite fajita seasoning all over. Add in onion after a minute or two. Add in bell pepper a few minutes after that. Add in a little more seasoning if needed. Cook until desired doneness is attained. (I think it tastes good when the onions are beginning to caramelize).
Roll up chicken mixture in tortilla with sour cream, avocado, fresh tomato chunks, and lime juice. Serve with rice if desired.
1-If you are lazy like me you can just throw the thawed chicken breasts whole in in the pan and then cut it with a spatula when it is cooked through. You may need to sprinkle a little more fajita seasoning on the chicken after you cut it to get the flavor on all sides of the chicken.
2-I buy my bell peppers at the dollar store (or when on sale) in bulk and then slice it and freeze it. It makes it easier to pull out and throw in, but it helps if you defrost it a little first.
3-We are really sensitive to raw onions around here. They sting our eyes. So we slice our onion in chunks right off of the onion, one layer at a time. It's less painful this way.