I love this recipe. I don’t even know if you can call it a recipe, because it’s ridiculously simple. It’s great on nights where you’re craving a hearty meal, but really, really do not want to cook. It takes no time at all to prepare, and all you need is a little patience to wait for the peppers and chicken to cook and soon enough you have a filling dinner for little effort. This has been my theme as of late, hasn’t it? I’ve been leaning more towards simple foods, because really, just because a dish takes two hours to make doesn’t mean it’s going to be any better than the dinner that took you twenty minutes. The proof is in the…fajitas.
I make this recipe grain-free because I don’t often have gluten-free tortillas lying around, and I find it just as delicious when it’s unwrapped. But feel free to wrap these up in a tortilla if you prefer! Also, if you have a favorite chili powder, go ahead and use that- but I strongly recommend making your own some time. It’s just that much better!
Tortilla-less Chicken Fajitas
3 tbsp extra-virgin olive oil, divided
2 bell peppers (red, yellow, green or orange), sliced very thin
1 small yellow onion, sliced thin
1 lb chicken tenders or 2 chicken breasts, sliced into strips
1-2 tbsp homemade chili powder
1 tsp cumin
cayenne, to taste
sea salt, to taste
1 lime, quartered
1. In a medium sautee pan, heat 1 tbsp olive oil over medium-high heat. Add onion and peppers and sautee, letting cook until golden on one side before mixing and turning. Cook until very soft. Remove from pan and set aside.
2. Add remaining olive oil to pan. Sprinkle chicken with 1 tbsp chili powder and cumin.
3. Add chicken to pan and sautee until golden and cook through, about 8-10 minutes depending on size of strips.
4. Add more chili powder as desired. Season with sea salt and cayenne pepper. If using tenders, slice to desired size before serving.
5. Serve with sauteed peppers and onions and lime wedges. Sprinkle with lime juice before enjoying.