Since the warm weather has been visiting on and off, each warm day reminds me how enjoyable easy summer living can be. I love eating outdoors and when the meal is simple, that adds to the enjoyment.
I have included (below) a standby recipe in our house. This is so simple and yet so tasty and while it’s not health food, it is definitely pretty low in fat grams (not that I worry about those pesky things). 🙂
If you add a couple of courses to the fajitas, it makes for a fun, summer meal for guests. The possibilities are endless.
As the warm weather visits with more frequency I thought I’d include some delightful table settings, al fresco. Enjoy!
Chicken Fajitas ~ Serves 4
- 4 boneless, skinless chicken breasts (a store bought roasted chicken may be substituted)
- 3 tablespoon olive oil, divided
- 1 yellow onion, skinned, halved and sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 tablespoon chili powder (or more to taste)
- 1 teaspoon Lawry’s seasoned salt
- 1/4 teaspoon cayenne (or to taste)
- Fajita sized flower tortillas (corn tortillas may be substituted*), warmed just before serving in microwave
- salsa, guacamole, chips are good accompaniment items.
Rub chicken breasts with 1 ½ tablespoons olive oil, salt and pepper and roast in a baking dish in 375° for 20-30 minutes, or until done (do not overcook). Remove from oven and set aside to cool slightly.
While chicken is roasting heat large skillet with remaining 1 ½ tablespoons olive oil. Add onion and pepper slices and spices, cook over medium heat until soft, about 10-15 minutes. Shred chicken (or if using store bought roasted chicken remove skin, bones and shred) and add chicken and broth from baking (if oven baked at home) to pan with onion and peppers. Cook until hot, about 5 minutes over medium high heat. Serve on warmed tortillas with salsa, and any toppings preferred. We sometimes top with salsa, shredded cheddar or a fresh avocado slice.
*Corn tortillas tend to tear but they are a little healthier for you.
I sometimes serve with Spanish rice and/or some Bush’s Grillin’ Black Bean Fiesta beans.
This recipe can be easily doubled for a crowd.