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.
