The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.

Chicken Fajitas with Grilled Peppers and Onions

Serves 6

Ingredients for the Chicken:

2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)

3 TBSP canola or extra virgin olive oil

1 large onion, sliced lengthwise into 1/4″ strips

3 to 4 bell peppers (I use green, red and yellow peppers)

Salt and Ground Pepper to taste

Ingredients for the Marinade:

3 TBSP extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)

Ingredients To Serve:

Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)

Salsa

Sliced Avocado

Sour Cream

Directions:

  1. Mix all the marinade ingredients together in a bowl. Set aside.
  2. Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
  3. Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
  4. In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
  5. In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
  6. Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
  7. Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.

Enjoy! XOXO Jill