Chicken Fajitas

This is a new favorite in the Brubaker household.   I made it a few weeks ago when I had leftover bell peppers and onions (I was so proud of figuring out how to use them without having to go to the store to buy anything else!!!) and we made it again when Kim was here.  It's such an easy recipe, and as long as you have all of the spices in your cupboard already, this meal is a cinch!

♥ 1 teaspoon pure chile powder

♥ 1 teaspoon kosher salt

♥ 1/2 teaspoon ground cumin

♥ 1/2 teaspoon onion powder

♥ 1/4 teaspoon garlic powder

♥ 1 tablespoon cornstarch

♥ 1/4 cup water

♥ 3 tablespoons extra-virgin olive oil

♥ 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips

♥ 1 green bell pepper—cored, seeded and cut into thin strips

♥ 1 medium onion, thinly sliced

♥ 2 tablespoons fresh lime juice, plus lime wedges for serving
 
Use a ziplock to combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.


Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Serve with tortillas, cheese, salsa, sour cream, and whatever else sounds good, and enjoy!
 
It's so yummy, I'm going to eat the leftovers for lunch!