Chicken And Mushroom Fajitas

Chicken and Mushroom Fajitas

These fajitas are a quick and flavorful weeknight meal that’s perfect for a crowd! The chicken and mushrooms are marinated in a simple fajita seasoning and then cooked with colorful bell peppers and onions.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 8 oz white mushrooms, sliced
• 1 small onion, sliced
• 2-3 tablespoons olive oil
• 1 lime, for juicing
• Fajita seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste

Tortillas and toppings (choose your favorites):

• Warm tortillas (corn or flour)
• Shredded cheese (cheddar, Monterey Jack, etc.)
• Sour cream
• Guacamole
• Salsa
• Chopped fresh cilantro or parsley

Cooking Guide:

1. Marinate the chicken: In a bowl, combine the fajita seasoning with olive oil and lime juice. Add the chicken strips and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Sauté the vegetables: Heat a large skillet or grill pan over medium-high heat. Add the olive oil and then the onions and bell peppers. Cook for 5-7 minutes, or until softened and slightly browned. Remove the vegetables from the pan and set aside.
3. Cook the chicken and mushrooms: Add another tablespoon of olive oil to the pan, if needed. Increase the heat to high and add the chicken strips in a single layer. Cook for 3-4 minutes, or until browned and cooked through. Don’t overcrowd the pan, cook the chicken in batches if necessary. Add the mushrooms to the pan and cook for another 2-3 minutes, or until softened.
4. Assemble the fajitas: Warm the tortillas according to package instructions. Divide the chicken, mushrooms, and peppers among the tortillas. Top with your favorite fajita toppings and enjoy!

Tips:

• Chicken prep: For quicker and more even cooking, slice the chicken breasts against the grain into thin strips.
• Spice it up: Add a pinch of cayenne pepper to the fajita seasoning for a bit of a kick.
• Veggie options: Feel free to add other vegetables to the fajitas, such as zucchini, yellow squash, or poblano peppers.
• Shrimp fajitas: For a twist, substitute shrimp for the chicken. Marinate the shrimp in the fajita seasoning for 10 minutes before cooking.
• Leftovers: Leftover chicken and fajita veggies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.