chicken fajitas with avocado

If you're looking for an easy weeknight meal that packs in lots of veggies and flavor, this is it. Just make the fajita seasoning and rub it on the chicken in advance (I did it the morning of, but overnight would be even better) and let it mellow in the fridge.

Fajita Seasoning
Approximately two tablespoons equals one store-bought seasoning packet. Use this amount for one pound of chicken. Try this healthy salad recipe with the leftover seasoning!
  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 crushed chicken bouillon cube
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin

 Stir together the above ingredients. To make a marinade, mix with 1/4 to 1/3 c of oil and add to a bag or shallow dish with the meats or vegetables.

Prepare your ingredients:
  • One small onion, chopped
  • One bell pepper, chopped
  • 4-6 oz. mushrooms, cleaned and sliced
  • Two garlic cloves, diced
  • Two chicken breasts, sliced into strips
  • Salt and pepper
  • Fajita-sized tortillas (whole-wheat, if possible)
  • Avocado, sliced
  • Shredded cheese
  • Sour cream
  • Hot sauce, if desired
  1. Mix seasoning with desired about of oil and combine with chicken. Refrigerate until ready to use.
  2. Heat a pan to medium heat and add the chicken and marinade. Stir fry until just cooked and remove from pan to a paper-towel lined plate. If the pan has excessive oil in it, wipe it with a paper towel, leaving a little behind. Add the veggies to the same pan, season with salt and pepper to taste, and saute until soft. Add the chicken back to the pan.
  3. Serve desired amount in tortillas with cheese, sour cream and avocado. Top with hot sauce, if desired.
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