Vista Point Properties

Vista Point Easy Chicken Fajitas with a Fork (no tortillas)


In a quest to make lighter less processed weeknight dinners, I came up with this one. Its really good. If you want to fill tortillas with it DO IT! I prep this in the morning before I leave for work so dinner is quick and easy.

2- Large or 3 small Boneless skinless chicken breasts cut into pieces. (I prefer 2-inch squares pictured)

3- Bell peppers any combination of colors cut into pieces (same size as chicken)

2- TBSP Chili Powder

1- TBSP Onion Powder

1/2- TSP Cayenne Pepper (for heat-optional)

1/2- Cup salsa or taco sauce. (I’ve used both salsa and La Victoria taco sauce in red and green use what you have)

2- TBSP olive oil


Cut chicken and place in a bowl. Add all seasonings and mix well. Cover, put in refrigerator. Cut peppers and place in a bowl, cover and put in refrigerator.

In a cast iron skillet, add 2 TBSP olive oil and heat pan over medium heat until hot. When oil is hot, add chicken, stirring occasionally 5-10 minutes until almost cooked through. Add chopped bell peppers. Mix well. Cook another 5-10 minutes until peppers begin to soften. Pour salsa or sauce over mixture, turn to low and cover, simmering for an additional 5 minutes or until peppers are al dente. Spoon onto a plate and devour. We like it as it is. You can serve it over rice, in tortillas, add more veggies, garnish with parsley or cilantro etc. Very good, very simple.

Chicken Fajita Prep
Chicken Fajita Prep