Simply Sunflower Chicken Fajitas
Mouthwatering blend of peppers, onion, and chicken that will have your neighbors knocking from the fragrant aroma!
Sierra has been making this for years. She made a few changes to the seasoning to make it Keto & Whole30-friendly at her husband's request....he didn't want to sacrifice her fajitas on his diet. So whether your eating to your heart's content or have some dietary or allergen restrictions, this is an easy recipe you will love.
1 Ib. Boneless Skinless Chicken Breast
4 Multi-Colored Bell Peppers
1 Red Onion
4 Tbsp. Simply Sunflower Oil
2 Tbsp. Fajita Seasoning (see below)
¼ cup Water
Sierra's Homemade Fajita Seasoning:
1 tbsp chili powder
2 tsp paprika powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp chili flakes
½ tsp dried oregano
½ tsp ground black pepper
1 pinch ground cinnamon
1 pinch ground cloves
1 tbsp sea salt (optional)
Mix spices together and store in an airtight container for 6 months.
Cut chicken breast into ½-inch strips.
Mix ¼ cup water, 2 Tbsp. Simply Sunflower Oil, and Fajita Mix in a large plastic bag. Add Chicken; toss to coat. Refrigerate 15 minutes.
Cut peppers and onion into ½-inch strips.
Pour 2 Tbsp Simply Sunflower Oil, peppers, onion, and meat with marinade into a large skillet.
Cook over medium to high heat for 8-10 minutes or until vegetables are tender and chicken is cooked through, stirring frequently.
Serve in warm tortillas with sour cream, black beans, and rice.