CHICKEN FAJITAS / Easy cheesy quick mexican meal / homemade seasoning ❤

Ingredients

• 1 large Chicken Breast (boneless, skinless, trimmed of excess fat, sliced into thin strips)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• ½ tsp Lemon Pepper
• ½ tsp Dried Oregano
• ½ tsp Salt
• 2 tbsp Orange Juice (freshly squeezed)
• 1 tbsp Lime Juice (juice of half a lime)
• 1 tbsp Olive Oil (for the marinade)
• 3 tbsp Olive Oil (for skillet cooking)
• 1 Orange Bell Pepper (cut into strips)
• 1 Yellow Bell Pepper (cut into strips)
• 1 Red Bell Pepper (cut into strips)
• 1 Green Bell Pepper (cut into strips)
• 1 Roma Tomato (seeds removed, diced)
• 1 Medium Onion (sliced)
• ½ Jalapeño Pepper (seeds removed, sliced into strips (optional seeds))
• 2 tbsp Fresh Cilantro (chopped, optional)
• 1 Garlic Clove (minced)
• ½ cup Wajaka Cheese (grated, melts beautifully)
• 4 Flour Tortillas (homemade or store‑bought)
• ½ cup Refried Beans
• 1 cup Mexican Rice
• ¼ cup Hot Salsa
• optional Guacamole (for topping if desired)
• optional Sour Cream (for topping if desired)

Instructions

1. Slice and Prepare Chicken

   Trim excess fat from the chicken breast, split it in half, then slice against the grain into thin strips (about ¼‑inch wide). If strips are too long, halve them; you may also cube if preferred.

   Time: PT5M

2. Make Marinade and Marinate Chicken

   In a mixing bowl combine garlic powder, onion powder, cumin, chili powder, smoked paprika, lemon pepper, oregano, salt, orange juice, lime juice, and 1 tbsp olive oil. Add the chicken strips, toss to coat, and cover. Let sit 15‑30 minutes.

   Time: PT15M

3. Preheat Skillet

   Place a cast‑iron skillet over medium‑high heat and add 3 tbsp olive oil. Allow the oil to shimmer before adding the chicken.

   Time: PT2M

   Temperature: medium‑high heat

4. Sear Chicken

   Add the marinated chicken strips in a single layer. Cook without moving for about 4 minutes, then flip and cook another 4 minutes until no pink remains. Remove chicken and set aside on a plate.

   Time: PT8M

   Temperature: medium‑high heat

5. Sauté Aromatics

   In the same skillet, add the sliced onion and sauté for 1 minute until fragrant. Then add all bell pepper strips and cook, stirring, until they begin to soften (about 3 minutes).

   Time: PT4M

   Temperature: medium heat

6. Add Remaining Veggies

   Stir in the sliced jalapeño (seeds removed if less heat desired), minced garlic, chopped cilantro, and diced tomato. Cook for another 1 minute just until the tomato softens.

   Time: PT1M

   Temperature: medium heat

7. Combine Chicken and Veggies

   Return the cooked chicken to the skillet, toss everything together, and cook for 1 minute to re‑heat and meld flavors.

   Time: PT1M

   Temperature: medium heat

8. Melt Cheese in Oven

   Transfer the chicken‑vegetable mixture to an oven‑safe sizzler or baking sheet, sprinkle grated wajaka cheese evenly on top, and place in a pre‑heated oven at 250°F (120°C) for about 5 minutes, or until the cheese is fully melted and bubbly.

   Time: PT5M

   Temperature: 250°F

9. Plate and Serve

   Serve the cheesy chicken fajitas on the sizzler alongside warm flour tortillas, a side of refried beans, Mexican rice, and hot salsa. Add optional guacamole, sour cream, or pico de gallo as desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

55g

Fat

20g

Fiber

6g