30 Minute Fajita
30 Minute Fajitas are for those nights when you want dinner to hit the table fast but still taste like you put some thought into it. Charred peppers, sweet caramelized onions, juicy chicken, and a smoky citrus sauce all cook in one big skillet, which means fewer dishes and big flavor.
Servings: 6 people
Ingredients
- 1 tbsp ancho chili powder
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 tbsp avocado oil
- 3 chicken breasts cut into strips
- 3 poblano peppers deseeded and cut thin
- 3 red bell peppers deseeded and cut thin
- 1 large sweet yellow onion sliced thin
Fajita Sauce Ingredients:
- 2 tbsp avocado oil
- 2 tsp lime juice
- 2 tsp ancho chili powder
- 2 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp kosher salt
- 1 tbsp sauce from a can of chipotle in adobo
- ¼ cup orange juice
Instructions
Season the chicken.
- In a small bowl, mix the first 5 ingredients. Add the chicken and the mixed seasoning to a large bowl, then toss to coat the chicken in the seasoning and set aside.
Cook the veggies.
- Add the avocado oil to a large skillet and heat over medium-high heat. Once the oil is warm, add the onion and peppers. Cook for 10 minutes, or until the onions have caramelized and the peppers begin to char.
Cook the chicken.
- Move the veggies to one side of the pan, then add the chicken to the other. Continue to cook the chicken for 8 minutes, then add the sauce. Mix the veggies and chicken and continue cooking the chicken until it is fully cooked.
- Serve with fajitas over rice or in tortillas topped with guacamole, sour cream, and either cotija cheese or cheddar cheese.
Nutrition
Calories: 268kcal | Carbohydrates: 12g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 753mg | Potassium: 796mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3641IU | Vitamin C: 132mg | Calcium: 38mg | Iron: 2mg
