Fajitas: Feisty Fowl
1 lb boneless, skinless chicken thighs (455 g), thinly sliced
2 tablespoons fajita seasoning
2 tablespoons vegetable oil
1 small red bell pepper, seeded and sliced
1 small green bell pepper, seeded and sliced
1 small yellow onion, sliced
2 cups Great Value® Organic White Quinoa (340 g), cooked
¼ cup Marketside® Medium Jalapeño Salsa (65 g)
How to Make It
Rub the chicken with the fajita seasoning and vegetable oil, then let sit at room temperature for 30 minutes.
In a large skillet over medium-high heat, add the seasoned chicken and cook until it begins to brown, about 5 minutes.
Add the peppers and onions and continue cooking until the vegetables are tender, about 5 minutes.
Serve the fajitas over the quinoa with salsa alongside.
Dry Measuring Cups
Liquid Measuring Cup
Cast Iron Pan
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