This is a recipe that I’ve only made once and I don’t understand why.
It’s incredibly easy to make.
It’s incredibly delicious!
It was inspired by Raise Healthy Eaters and I didn’t really change much, so please check out their website. The only things I did differently:
- I didn’t use zucchini (but it would’ve been delicious!)
- I didn’t use an official fajita pan or preheat it
- I didn’t use liquid smoke (at the time, I didn’t have any, but I have some now)
- I used green and red peppers
What I love about the recipe is that it makes great dinners AND great leftovers. It does take a little foresight as the chicken and veggies needs to marinate for a few hours. But the prep doesn’t take long. And the cooking doesn’t take long.
Seriously…this is a winner!
Sizzling Chicken Fajita Recipe
Slightly Adapted from Raise Healthy Eaters
serves 4 to 6 people
Ingredients:
Chicken & Veggies
- 1 – 1 1/2 lbs. boneless, skinless chicken thighs or breasts
- 2 medium yellow onions sliced into 1/4 inch strips (or more!!!)
- 1/2 large red bell pepper sliced into 1/4 inch strips
- 1/2 large green bell pepper sliced into 1/4 inch strips
Marinade
- 1/2 cup olive oil
- 1 tsp. liquid smoke (found in the condiment area by BBQ sauces)
- 2 tbs apple cider vinegar
- 1 tsp. honey
- 1/4 cup water
- 1 tbs. fresh lime juice
- 1/4 tsp. Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 tsp. oregano leaves
- 1 tsp. soy sauce
Toppings
- flour tortillas (either fajita or taco sized)
- salsa
- 2 cups shredded mild cheddar cheese
- lime wedges, optional
- guacamole, optional
- sour cream, optional
Directions
1. In Bowl/Ziplock Bag #1:
- Combine the ingredients for the marinade and place 2/3 in a glass bowl.
- Rinse chicken in cold water and slice into 1/4 inch strips. Remove any remaining fat.
- Add chicken to the bowl here.
2. In Bowl/Ziplock Bag #2:
- Place 1/3 of the marinade in here.
- Slice the vegetables and place them in this bowl.
3. Refrigerate both dishes for 2 hours or more.
4. When ready to cook, add about a teaspoon of canola oil to a pan. When it gets hot, add the chicken. It should be sizzling quite a bit.
5. Turn the pieces as they cook. This should cook up pretty quick (between 5 – 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.
6. Remove the chicken to a dish to keep warm.
7. Add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lots of sizzle going on.
8. Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
9. Place the vegetables and chicken side by side on a plate.
10. Drizzle a little marinade from Bowl #2 (the veggie bowl) over the fajitas. They’ll sizzle if you’ve preheated the plate.
11. Enjoy with the tortillas and toppings!
I’m glad you liked it! This is one of my favorites too!