Valentine’s Day

Happy Valentine’s Day!

Are you doing anything festive to celebrate the holiday?

Tonight my adorable hubby is cooking ME dinner for a change. Since I always cook for him, he’s giving me the night off so he can wine and dine me with a five course meal. I can’t wait to see his culinary skills!

In the mean time, I’m kicking my feet up with a glass of wine while he slaves away in the kitchen. I could get use to this!

In the spirit of relaxing, I wanted to share with you an incredibly easy, yet amazing fajita recipe that I made last week. This is the kind of recipe you want to keep in your back pocket, for when you need something delicious and impressive, but have minimal time. With so many fragrant spices, the chicken tasted like it had been slow-cooking for hours. I loved this dish so much that I know I’ll be revisiting this time and time again.

Chicken Fajitas

What You Need

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1½ teaspoons seasoned salt
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper flakes, optional
  • 1½ pounds boneless skinless chicken breast, cut into thin strips
  • ¼ cup shredded cheese, plus additional cheese for topping
  • ¼ cup salsa, plus additional salsa for topping
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • ½ cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Guacamole, sour cream, taco sauce, optional for topping

What To Do

  1. In a large resealable plastic bag or large, nonreactive bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.
  4. Add the cheese and salsa to the pan and mix until cheese and salsa are combined to form a slight sauce.
  5. Return pepper mixture to pan and mix with chicken. Heat through.
  6. Spoon filling down the center of tortillas; fold in half. Serve with additional cheese, salsa, guacamole, sour cream and other preferred toppings.

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