Ever had some defrosted chicken breasts and had no idea what to do with them? Yeah, me too. Lucky for me, I’m always in the mood for Mexican (and if it’s not technically considered Mexican, my bad). Let me just tell you that I put super easy in the title because it truly is super easy and has minimal preparation time on your part. These are the best kind of recipes aren’t they?
I found this fajita seasoning mix recipe a while back and made a whole jar of it that I just keep in my cupboard for future use. It includes chili powder, salt, pepper, cumin, oregano, paprika, onion powder, garlic powder and cayenne. With the seasoning already done, which is kind of time consuming, I just had to prep the chicken and peppers.
I used two whole chicken breasts, cut off the fat chunks and sliced into strips. Next I sliced a half of each colored pepper into strips as well and chopped three cloves of garlic. Tossed everything in a bog bowl with the seasoning, olive oil and lime juice. Spread on a sheet pan on non-stick foil and put in the oven for 20 minutes at 400 F.
Once the fajitas were done i put some Ortega salsa on an Old El Paso flour tortilla, put the chicken and pepper mix on top. Uncle Ben’s 90 second Jasmine rice and canned Nature’s promise black beans on the side.