Fajitas: The Lean Bean
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
6 Great Value® Fajita Flour Tortillas
¼ cup Marketside® Medium Jalapeño Salsa (65 g)
bean, for serving
rice, for serving
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 with the tortillas, salsa, beans, and rice.
Dry Measuring Cups
Liquid Measuring Cup
Cast Iron Pan
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