Happy Friday friends!
I am ready for the weekend. Well, I am just ready to have all of the packing and organizing completed....so I suppose it does not really make a different weekend or not! Onward we go .... less than two weeks till we pack up close! Time is flying.
Today I have a delicious recipe for Chili Lime Chicken Fajitas. A funny fajita story- when I was pregnant with Kellen any type of meat cooking in a cast iron that created a seared smell made me run for the hill. It was so random and unexpected. It also kept me out of Mexican restaurants for months! It is so strange how those things happen, and then leave after while and life (well food life) returns to some form of normalcy. This recipe came together one afternoon when I was really wanting fajitas, not wanting to go out, and realizing that the boy had never tried them before! The chicken has a quick citrus and chili marinate, and comes together quickly for an easy kid friendly dinner. Kellen brought the leftovers to school for lunch, and produced some food envy! I like to use my cast iron skillet for this recipe because it gets the dark sear that give fajitas their flavor. If you don't have cast iron a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese, and a little sour cream, but you can add anything that you wish.
Tonight we are relaxing at home, and I have a spaghetti dinner request from Mr. Kellen. The weather is lovely, and I am hoping we can spend most of the evening outside! We are also hoping to get to the furniture store to pick out our new mattresses in hopes they can be delivered to our new place shortly after we close! Fingers crossed!
2 pounds of chicken breasts sliced thin
2 1/2 Tbl of oil of choice
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp back pepper
1/4 tsp cayenne pepper
Zest and Juice of 1 Lime
1 1/2 Tbl oil of choice
1 medium onion, sliced thin
2 bell peppers (any color), sliced thin
Salt and Pepper, to taste (optional)
1/4 tsp galic powder
Juice of half a lime
Place chicken, 2 1/2 Tbl oil, spices, and juice and zest of 1 lime in a sealable bag. Marinate in the fridge for at least two hours
One and a half tablespoons of oil heat cast-iron over medium high add peppers and onions season with a little salt, pepper and garlic powder. Squeeze juice of half a lime over veggies add to hot pan and cook until tender allowed veggies to slightly scorch
Remove veggies set aside add to the skillet chicken cook until it is no longer pink in the middle. Add the veggies to warm together and stir. Serve in tortillas with desire toppings and lime wedges