Chicken Fajitas

I made these years ago for my sisters taco themed bridal shower, and since then they’ve been on rotate for my meal preps. An easy quick meal that can be turned into fajita rice bowls, fajita wraps, or topping it over nachos and salads.

The marinade also freezes well so it’s perfect to pull out on those busy days when you don’t know what to make and have very little time to prep a meal.

Ingredients:

• 1 lb Boneless Thigh

• 3 tbsp Oil

• 1/2 Lemon Juice

• 1 tsp Salt

• 1/2 tsp Dried Oregano 

• 1 tsp Ground Cumin

• 1 tsp Garlic Powder 

• 1/2 tsp Chili Powder

• 1/2 tsp Paprika 

• 1 tsp Red Chili Flakes for heat (optional) 

• 2 Cloves Garlic Crushed

• 1 tsp Ginger grated 

• 1 tsp Tomato Paste 

Method:

• Cut into strips of cooking on stove.

• Marinate for 2 hours at least or over night. 

• Sauté on high heat until Chicken is cooked through and liquid from the chicken evaporates. 

• If baking in oven or air frying preheat temp to 400’F and bake or air fry for 15 to 20 mins until juices run clear.

• Slice into thin strips once cooked.

• Enjoy with tortillas, in rice bowls, top over nachos or salad or freeze in marinade, uncooked for up to 3 months.

Homemade chili powder:

• 1/8 cup sweet paprika

• 1/2 teaspoon smoked paprika (optional)

• 1 1/2 teaspoons garlic powder

• 1/2 teaspoon cayenne pepper

• 1 1/2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin