The Quickest Chicken Fajitas…Ever.

You know that saying “fail to prep, prep to fail” – it’s true. I used to live my life on a whim, and what that actually translates to is over processed, chemical filled, drive thru crap. I never had anything ready for dinner, so we never had a real dinner. Obviously, a lot has changed since that time and cooking has become my favorite activity.

A few days ago, hubby noticed that one of our floating floorboards in the kitchen/dining room area was separating, so he took it upon himself to fix it. And by fix it, I mean that he had to take up almost the entire floor because apparently floating means interlocking, which starts from the wall and can’t just be “fixed” in the middle of the room. That small fix took 7 hours, and no access to the kitchen. My point is that in all the craziness and disbelief of how the downstairs had become a construction zone, I forgot to pull the ingredients from the freezer for the dinner that was planned.

Fast forward 7 hours later to 5 PM (oh, how I wish I would) and we’re starving, and have nothing to go. My mind flooded with memories of all those nights we hit the drive-thru, or opted for the “healthy fast food” that you could sit down inside. The dreaded phrase came out of my mouth… “do you want to just get something?” NO. No. NO! I caught myself immediately and realized I needed to make a plan quickly or this was going to turn into a chicken nugget night.

You’re probably wondering how you clicked the link to read about fajitas and you got a story that seems to never end. So, I’ll get you the recipe. These are so quick, and easy, and can be made with what most people have at home. Luckily, I had remembered to take some chicken from the freezer that morning because I was planning to meal prep for the week with it (enter; new problem. I’ll deal later.)

Slice 1 pound of chicken tenderloins long ways into 1 inch think strips. In a wok or frying pan, add 1 tsp of olive oil, chicken, and Flavorgod Everything Spicy seasoning (or a salt free seasoning of your choice.) Cook on medium heat for 5 minutes or so, until chicken is almost cooked through. While chicken is cooking, slice 2 bell peppers and 1/2 white onion into strips. Toss into the wok/frying pan and cover for quickest results.

Serve over a bed of brown rice or with an Ezekiel tortilla, and black beans on the side. I also choose to add a tiny bit of shredded cheese, fresh salsa, avocado, and greek yogurt.


Now, all I’m missing is the sizzling pan. Probably best at this point! Happy Weekend!

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