Easy Chicken Fajitas

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Servings

Prep Time

10 minutes

Cook Time

35 minutes

This easy chicken fajitas recipe is meant to be made, prepped and put in the freezer for a rainy day. Season the chicken strips and vegetables, put everything in a ziptop bag, and you're done.

Photography by Tamara Friedman

Author:

Danielle Renov @peaslovencarrots

Ingredients

Fajita Mixture

12 very thin chicken cutlets, sliced into 1/4-inch strips
2 red peppers, cut into thin strips
1 yellow pepper, cut into thin strips
1 green pepper, cut into thin strips
1 jalapeño, thinly sliced
1 purple onion, halved and thinly sliced
1/2 teaspoon Pereg Cumin, divided
1 and 1/2 teaspoon smoked paprika, divided
1 teaspoon paprika, divided
2 teaspoons Gefen Garlic Powder, divided
1 teaspoon Gefen Table Salt, divided
3/4 teaspoon black pepper, divided
1 lime, zested and halved
3 tablespoons Nutola Cottonseed Oil, for frying

For Serving

Glicks Hot Sauce, for drizzling

Directions

For the Chicken

In a bowl, combine 1/4 teaspoon cumin,1 teaspoon smoked paprika, 1/2 teaspoon regular paprika , 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add spice mixture and lime to the chicken and mix thoroughly to combine.
Place chicken on a piece of saran-wrap, wrap it up well and then place in the bottom of a zip top bag.

For the Vegetables

In a large bowl, combine all the vegetables.

Season with 1/4 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon regular paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Squeeze the juice of the limes over the vegetables and then place into the bag, on top of the wrapped chicken.
Seal bag tightly, squeezing out as much air as possible and freeze until ready to use.

To Cook

Remove bag from freezer the night before you are planning on cooking (or early in the morning), and allow to defrost.
Place a large pot over high heat, and add two tablespoons of oil.
Add the vegetables to the pot, and allow vegetables to cook until all of the liquid evaporates.
Cook for an additional five minutes (for a total of 15-20 minutes).
Move the vegetables to the edges of the pan, leaving the center of the pot empty.
Add one tablespoon of oil to the middle of the pot along with the chicken, stirring occasionally and allowing the chicken to cook through, gradually mixing it into the vegetables (seven to eight minutes).
Serve with matzo farfel or quinoa, piled high with the fajitas mixture and drizzle with hot sauce on top.

Recipe Note

Note: This recipe provided with permission from kosher.com