Chicken Fajitas

Chicken Fajitas

The ribbons for the girl’s Christmas corker bows have been purchased. Assuming I find the time to make them before December 24th, I will post directions with photos.  For now, you get a recipe. Shocked, aren’t you? I bet that by now, you even think I love cooking.  You’d be wrong. I actually don’t like it much at all. I do, however, love eating.

Tonight, I made one of my favs, with a lower fat modification compared to the seasoning directions that, in my opinion, make it better. I give you, chicken fajitas:


  • 2-3 boneless, skinless chicken breasts, sliced thin
  • 4-5 Tbsp vegetable oil
  • 2 small  or 1 large yellow onion
  • 1 green pepper
  • 1 red pepper
  • Penzey’s Fajita Seasoning


  1. Thinly slice and sauté peppers and onion in 1 Tbsp oil. Remove from pan.

    Sautéed peppers and onions
    Sautéed peppers and onions
  2. In same pan, sauté chicken in 1 Tbsp oil.
  3. To make the marinade: Reverse the amount of water and oil on the package directions (2 Tbsp oil is PLENTY for anyone).
  4. You can follow the directions for marinating the chicken on the spice package, or …you can be lazy like me …
  5. Add the pepper an onions to the chicken, and add the marinade. Mix well and simmer for 5 minutes, stirring occasionally.

  6. Serve on tortillas.


  • This is a GREAT make-ahead dish, if you tend to be rushed at dinner time (like me). I sauté the veggies and put them aside. Then the sauté the chicken, without the seasoning.  Marinate or season in the pan later.
  • If you’ve never sautéed peppers and onions before, here’s a hint: do the peppers first because they take longer. When they start to soften, add the onions.
  • I’m too lazy to steam the tortillas, but it’d probably be really good that way.
  • Sour cream and guacamole are great additions to this dish. So is Spanish rice, if you like that, kind of thing.
    And of course… a pitcher of Margaritas never hurt. 🙂

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