Posted by: kathryngraves | January 23, 2016

Saturday Supper

One of my favorite meals is skillet chicken fajitas. This one is easy and quick to prepare, and colorful on the plate. This week I need extra color because the weather is dreary and cold. Unfortunately I deleted the photo of this dish by accident when I got a new phone. But if you make it, you’ll see all the bright color and hopefully it will bring cheer to your day.

Emilie’s Chicken Fajitas

Chicken breasts

1 each, sliced, red, yellow, and green bell pepper

1 sliced purple onion

spice mix: 1 T chili powder, 1/4  each onion powder, garlic powder, red pepper flakes, oregano,

1/2 t paprika, and 1 1/2 t cumin

Slice the chicken breasts and brown in some coconut oil. Add salt and pepper to taste. While they cook, slice the vegetables. Stir-fry the veggies in olive oil in a separate skillet. Add salt and pepper to taste. When the chicken is done, add the spice mix and 2/3 cup of water. Cook until the liquid is gone. Serve chicken over veggies. Can top with cheese, cilantro, avocado, and/or sour cream. Can serve with tortillas or chips.



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