This riff on a fajita is super fast and easy – and lends itself to many variations. You can vary the protein, your choice of vegetables, pump up or down the spice rub – serve over rice, in a wrap – or leave out the carb element altogether. Also, have some fun with your choices of garnish. My suggestion is salsa, sour cream and avocado – but admittedly, these are pretty traditional. Your imagination is your only limitation! Have fun with this one.
Serves Four
Time: 20 Minutes Preparation
½ Red Onion, sliced into half-moons
1 Yellow Bell Pepper, cut into matchsticks
1 Red Bell Pepper cut into matchsticks
1 ½ pounds boneless chicken cut into small strips
1 teaspoon ground cumin
1 teaspoon ground garlic
1 teaspoon ground onion
½ teaspoon cayenne pepper powder
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil divided
2 cups cooked brown or white rice
Salsa, sour cream and sliced avocado as garnish
Method:
Preheat oven to High Broil setting
Line a baking sheet with aluminum foil and cover with non-stick cooking spray. Cut onion in half-moons and bell peppers into matchsticks. Add to a mixing bowl and set aside.
In a small bowl, combine cumin, garlic, onion, cayenne, salt and pepper. Mix until thoroughly combined.
Spread onions and peppers on the aluminum lined baking sheet. Pour half the olive oil (1 ½ tablespoons) over vegetables along with half the spice mixture. Mix until the oil and spice has evenly covered all the vegetables evenly.
Place baking sheet under broiler for 10 minutes. Meanwhile, in a small bowl toss the chicken with the remaining olive oil and spice mixture. Ensure each piece is well-coated.
After 10 minutes, remove the vegetables and carefully spread the chicken over – across the entire sheet. Place back under broiler for 5 minutes.
Serve chicken and vegetables over cooked rice (prepare rice according to package directions) and garnish with a dollop of sour cream, your favorite salsa and a few slices of fresh avocado.
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