Weeknight cooking always seems to be a struggle for me. Working full time and then coming home trying to chasing two kids around while getting dinner ready isn’t easy. So it is a necessity for my weeknight recipes to be quick and easy. These Fajitas are super simple and delicious! The best part is it only takes one pan and you can customize them to be what ever you want. Using the leftovers to make quesadillas is one of our favorite things to do!
Here is what you will need to make the recipe.
4 Small Bell Peppers (I use yellow and orange)
1 1/2 Sweet Onions
3 Portabella Mushrooms
1 Lb Chicken Breasts
Low- Carb Wraps
Apple Cider Vinegar
Place the chicken breasts in a medium size bowl. Then add about 1TBSP of olive oil and 2TBSPs of Apple Cider Vinegar. Next add the 1/2 tsp of each of the following: cumin, smoked paprika, sea salt, pepper, and chili powder. Then add about 2 tsps. minced garlic. Once all the ingredients are in the bowl mix the chicken around so that it gets coated with the seasonings. Place the chicken in a pan (or in the summer on the grill) over medium high heat and cook until it is done. Remove the chicken and let it sit while you cook the peppers, onions, and mushrooms.
Slice your onions and peppers. I like to prep this dish on Sunday that way this meal is even quicker to get out on your table. Add them to a coated pan. I use olive oil spray so nothing sticks to it. Once they have cooked for a bit add the sliced portabella mushrooms. Cook until they hit your desired texture, don’t forget to stir every once and a while to make sure that nothing sticks or gets burned.
Once they are done, slice up your chicken, grab some tortillas, and get ready to chow down. Feel free to customize this to your liking. We use the low carb wraps, but you can use whatever kind you like. They can be served with sour cream, plain greek yogurt, cheese, scallions, and what ever else you can dream up!