Yum! It’s Fajita night at our house.
The temperature outside may still be in the 30’s…burr, but the sun is out and we’re anxious for spring and summer. I think fajita night is just what we need…with fresh veggies, chips and salsa, of course.
A simple fajita made with tender chicken, colorful peppers, zucchini and zesty spices. Topped with your favorite salsa…my favorite – peach mango salsa and tomatillo salsa. All grilled in a skillet, on the stove. Just my kind of meal…easy and with a nutritional punch.
When the weather gets warmer these can be grilled on the barbecue…veggies, chicken and tortillas. Great summer fun!
- 1 pound chicken tenders
- 2 bell peppers, I use red and yellow
- 1 medium zucchini
- chopped cilantro
- 1 tablespoon of oil for grilling veggies ( I use avocado oil )
- tortillas flour or corn – I use corn
- spinach – optional
- fajita seasoning
- fresh veggies for dipping…carrots, celery…whatever you like
Rinse chicken and place in heated skillet…medium heat is good. Add seasoning and cilantro. Cover and grill until done. While the chicken is cooking, I use tongs to turn the tenders and as it starts to brown I add a little water to the skillet. This helps glaze the chicken. While the chicken is cooking thinly slice the veggies. Remove chicken from pan when done and set aside. Add veggies to the skillet. Add a tablespoon of oil and cook veggies until tender. It will only take a few minutes.
Slightly heat tortillas in microwave or in skillet.
Fill tortillas with chicken, veggies and salsa. You can also place chicken and veggies on a bed of spinach.