Need to get dinner on the table fast? No need to resort to the drive-thru or pick up unhealthy take-out on the way home. These chicken fajitas make it from the fridge to the table in just 20-minutes! Keep some skinless boneless chicken breasts handy and you’re good to go!
PS – These babies are so darn good you might want to double the recipe. The leftovers are super yummy over a salad for lunch the next day. Cook once, eat twice! Gotta love it.
2 Tablespoons lemon juice
½ teaspoon each garlic salt, ground cumin, and dried oregano
2 dashes bottled hot pepper sauce (such as Tabasco)
12 oz. boneless skinless chicken breast, sliced into thin strips
fresh or frozen chopped onion and bell pepper strips
non-stick cooking spray
4 flour tortillas
¼ cup plain greek yogurt or sour cream (optional)
Some brands of flour tortillas will be more flexible if you wrap them in foil and pop them in the oven for about 8 minutes at 350. Check the package for details.
Combine lemon juice, garlic salt, cumin, oregano, and hot pepper sauce in a small bowl or zip-lock bag.
Add chicken, toss lightly to coat, and set aside.
Chop tomato and lettuce and set aside.
Spray a cold, non-stick skillet with cooking spray and heat over high heat.
Add chicken, marinade, onions and peppers (If you’re using frozen onions and peppers, they can still be frozen. No need to thaw).
Cook and stir 3-5 minutes until the chicken is no longer pink and most of the liquid has evaporated.
Serve chicken, peppers and onions in a tortilla with lettuce and tomato. Top with plain greek yogurt or sour cream if desired.
Note: Nutritional information can vary based on the brand and size of tortilla you choose. Adding greek yogurt, sour cream, or additional toppings such as avocado or cheese, (although super yummy!) will also change the nutritional info.