Grassfed Chicken Fajitas with Fried Green Peppers and Onions

Fajitas make a quick, satisfying meal that you can throw together in under 30 minutes.

These fajitas get their smoky heat from a dry rub based on my Homemade Chili Powder. If you substitute store-bought chili powder, please fortify with a few spices from your shelf; see my suggestions below.

Grassfed Chicken Fajitas with Fried Green Peppers and Onions
3 tablespoons Copywriters’ Kitchen Homemade Chili Powder or 2 tablespoons plus 2 teaspoons store-bought chili powder, 1 teaspoon cumin and ½ teaspoon red pepper flakes
1 heaping tablespoon Demerara or brown sugar
½ teaspoon salt
2 grassfed boned chicken breast halves
1 large onion, thinly sliced
2 green peppers, sliced into strips
1 clove garlic, crushed
2 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
¼ cup water
4 flour tortillas, warmed

1. In a bowl, mix chili powder, sugar and salt.
2. Press chicken breasts into chili powder mixture, coating both sides. At this point you may store the chicken breasts in an airtight container in the fridge.



3. If making fajitas immediately, cut the chicken breasts into strips.



4. In a skillet, heat 1 tablespoon oil. When fragrant, add sliced onions and peppers. Toss and stir fry for 2-3 minutes. Add garlic, salt and pepper, lower heat and continue to pan fry peppers and onions until very soft, another 5-6 minutes. You may want to cover the pan and turn flame very low to steam the vegetables slightly, then remove cover and continue to cook to evaporate excess water. Remove and reserve onions and peppers.



5. Add another tablespoon of oil to pan and heat over medium-high flame. When oil is hot, throw in sliced chicken and stir fry for 2-3 minutes to sear. Turn down heat and add ¼ cup water. Cover and cook for several minutes until chicken is cooked through. Remove top, and continue to cook to reduce pan juices.



6. In the meantime, warm the tortillas. You may place them in foil in a 350 degree oven, or zap in microwave for 5 seconds each. If using microwave, warm each tortilla separately—if you heat them all at once, they will cool and toughen before you have a chance to fill them.
7. Place a warmed tortilla on a cutting board and quickly fill with chicken strips and pepper and onion mixture. Fold tortilla and secure with a toothpick. Place in a 125 degree oven to keep warm while assembling the rest of the fajitas.

Serve immediately with sides of rice and pinto beans—or Healthy Homemade Refried Beans.

Serves 4.