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A healthy, easy, and flavorful one-pan Mexican meal featuring juicy chicken breasts seasoned with a homemade spice blend, seared to perfection, and tossed with vibrant bell peppers and onions. It's a quick weeknight dinner that can be served with warm tortillas and various fresh toppings.
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Mix the homemade fajita seasoning spices. → Season and sear the chicken breasts in a skillet until cooked. → Sauté sliced bell peppers and onions in the same skillet. → Slice the chicken, return to the pan, and finish with lime juice. → Serve in warm tortillas with desired toppings.
Mix the homemade fajita seasoning spices. → Season and sear the chicken breasts in a skillet until cooked. → Sauté sliced bell peppers and onions in the same skillet. → Slice the chicken, return to the pan, and finish with lime juice. → Serve in warm tortillas with desired toppings.
A healthy, easy, and flavorful one-pan Mexican meal featuring juicy chicken breasts seasoned with a homemade spice blend, seared to perfection, and tossed with vibrant bell peppers and onions. It's a quick weeknight dinner that can be served with warm tortillas and various fresh toppings.
Prepare the homemade fajita seasoning by mixing chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper in a small bowl.
Generously coat both sides of the chicken breasts with the seasoning blend, using your hands to rub it in thoroughly.
Heat oil in a large skillet (preferably cast iron) over medium heat. Cook the chicken for about 7-8 minutes per side until a nice sear forms and it's cooked through.
While the chicken is cooking, slice the bell peppers and onion into thin strips.
Remove the cooked chicken from the pan and let it rest on a plate for a few minutes.
Making your own seasoning avoids additives and hidden sugars found in store-bought packets.
Letting the chicken rest before slicing ensures the juices stay inside the meat.
A cast-iron pan is ideal for getting a good sear and charred flavor.
The cooked chicken and veggies can be stored in the fridge for up to 5 days, making it great for meal prep.
You can serve this as traditional fajitas with tortillas or over greens as a fajita salad.
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