Friday Fajita with the Perdue Chicken June 27, 2014

Hello friends and Happy Fri-Yay!  A few weeks ago before the summer heat began to sizzle I made Fajitas with Perdue Chicken Breasts.  This easy breezy recipe was not only fun to make but filling enough for hubby and my mini men.

The ingredients used are staples that I normally have in the pantry and refrigerator because Mexican food is quite popular in our home.

INGREDIENTS:  

• Perdue Perfect Portions chicken breasts – cut into 1/2″ strips

• 2 tbls vegetable oil – divided

• McCormick Fajita Seasoning and 1/4 cup water

• Shredded Mexican (Taco) Cheese

• 1 medium Onion – fresh or frozen – sliced

• Peppers – fresh or frozen – sliced

• Whole Wheat Tortillas

OPTIONS

Lime 

Fresh Spinach leaves

Cilantro

Avocado

Tomato – sliced

Jalapeno peppers

Sour Cream

I also like to keep packages of frozen peppers and onions because they are perfect for recipes such as this as well as add-in’s for Crock Pot meals.  I used a mixture of both fresh and frozen onions for the Fajitas.

DIRECTIONS:

Heat 1 tablespoon of the vegetable oil in large skillet on medium-high heat. Add chicken strips, stir and cook for 3 minutes or until lightly browned.

Remove chicken from skillet and add remaining 1 tablespoon oil in same skillet. Add onion and peppers; cook and stir 3 to 5 minutes.  Return chicken to skillet, add water and Seasoning Mix; cook and stir 3 minutes or until heated through.

Spoon chicken/onions/peppers onto warm tortillas, add any options, if desired.

  What is your favorite chicken dish?

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Stay Blessed ~ No Stress in 2014!