Chicken Fajitas W / Choice Of Tomato Bouillon Or French Onion Soup Or Mixed Green Salad Recipe
Make Chicken Fajitas W / Choice Of Tomato Bouillon Or French Onion Soup Or Mixed Green Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blue Zone Inspired
Method
Blue Zone Inspired
- 1
Marinate and prep
In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fajita seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Slice chicken into fajita-sized strips and toss with half of the spice mix; let rest 15 minutes. Slice peppers into thin strips and rough chop onions.
- 2
Heat a large skillet over medium-high heat; add a thin coating of oil if needed; add chicken and cook until browned and cooked through, about 5–6 minutes. Remove to a plate.
- 3
In the same skillet, add remaining 1 tablespoon olive oil and sauté peppers and onions until tender-crisp, about 5–7 minutes. Return chicken to the skillet and toss to combine.
- 4
Stir in the remaining fajita seasoning to coat everything evenly. Squeeze lime juice over the mixture and sprinkle chopped cilantro; toss lightly.
- 5
Warm tortillas in a dry skillet or microwave until pliable; wrap to keep warm.
- 6
Choose a side to accompany your fajitas: Tomato Bouillon, French Onion Soup, or Mixed Green Salad.
- 7
Tomato Bouillon: In a small pot, bring 2 cups water to a boil. Whisk in 2 teaspoons tomato bouillon powder until dissolved. Simmer 5–10 minutes. Season to taste with extra salt if needed.
- 8
French Onion Soup: In a heavy pot, melt 1 tablespoon butter over medium heat. Add sliced onions with a pinch of salt and cook slowly until deeply caramelized (about 25–30 minutes). Add 4 cups broth (beef or vegetable), 2 cloves garlic, 1 teaspoon thyme, and 1 bay leaf. Simmer 10 minutes. If desired, top with a small amount of croutons and a light sprinkle of Gruyere cheese, or skip cheese for a lighter take.
- 9
Mixed Green Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon lemon juice (or your preferred vinaigrette). Season salad with 0.25 teaspoon salt and 0.25 teaspoon pepper, then toss to coat.
- 10
To serve, plate fajitas with warm tortillas and the chosen side. Garnish with extra lime wedges if desired.