Servings: 2 – 4 Servings Ingredients
- 4 Boneless Skinless Chicken Breast halves (fresh or frozen and thawed), sliced
- 8 ounces Fresh White Mushrooms, sliced
- 1 Bell Pepper or use a combination of red, green, and yellow
- 1 small Onion sliced
- 1 teaspoon Garlic minced
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Lemon Pepper
- 1/2 teaspoon Chili Powder
- 1/4 cup Canola Oil
- 1 small Lemon juiced
- 1 dozen Gluten-Free Tortillas
Instructions
- Wash, and using a paper towel, pat dry the Boneless, Skinless Chicken Breast halves. Place each breast half on a cutting board, and cut into strips about 1/2-inch wide.
- Sprinkle chicken strips with Ground Cumin, Sea Salt, Lemon Pepper, and Chili Powder. Toss to distribute spices evenly.
- Pour the Canola Oil In your Fajita Skillet, over medium heat. When the skillet is warm, add the seasoned chicken strips.
- Cut the Bell Pepper into strips and add to the skillet.
- Slice the Onion and add to the skillet.
- Wash the Mushrooms, remove the stems, and slice the caps (the stems can be discarded). Add to the skillet.
- Continue to cook over medium heat, until the chicken is cooked through.
- Prior to serving, drizzle the juice of one lemon over the entire mixture.
- Serve with garnishes of shredded cheese, sour cream, salsa.
- Great side dishes include: Easy Guacamole Dip, Easy Tex-Mex Rice