Fajita Chicken

Prep Time: 20 mins

Cook Time: 25 mins

Yield: 6-8

Ingredients

2 pounds boneless skinless chicken thighs or breast, sliced into thin slices
1 green bell pepper, sliced
1 large onion, sliced
2 tablespoons lime juice or lemon juice
2 tablespoons honey
¹⁄₄ cup taco seasoning
¹⁄₄ cup oil
1 teaspoon salt , (do not add if using store-bought taco seasoning)

Directions

Cooking Directions

Skillet: Place a large skillet over medium-high heat. Add oil, once oil is preheated, add chicken and cook for 5-6 minutes or until they start to brown. Add peppers and onions and cook until tender, about 5-6 minutes. Add lemon juice, taco seasoning, salt, and 1/4 cup water, and cook for an additional 4-5 minutes.

Oven: Preheat the oven to 400 degrees Fahrenheit. Lay the chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165 Fahrenheit. Allow the chicken to rest for 5-10 minutes before serving.

Slow Cooker: Add the chicken and marinade to the slow cooker and cook on low for 3-4 hours.

Instant Pot: Add the chicken, marinade, and 1 cup of your choice of liquid (water, chicken broth, orange juice). The liquid is to prevent burning. Close the lid and cook on high pressure for 15 minutes and allow the pressure cooker to do a natural release.

Notes

How to Freeze: Add the chicken and marinade to a gallon-sized freezer ziplock bag. Remove as much air as you can, then seal the bag. Flatten the bag so the chicken is in a single layer. Place in the freezer and use it within 3-4 months for best results.

How to Defrost: Place the chicken on a plate in the refrigerator overnight and then cook with your preferred cooking method, see above.