Fajitas The Omnivore Recipe By Tasty

Steps:

• Add half of the sliced peppers and onions to your slow cooker.
• Layer the chicken and coat all sides with taco seasoning.
• Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
• Add the remaining peppers and onions, cover and any remaining lime juice.
• Cook on high for 3-4 hours.
• Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
• Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
• NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
• Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

Steps:

• 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.
• Enjoy!

Steps:

• Rub the steak 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 steak and cook until it begins to brown, about 3 minutes. a large skillet over medium-high heat, add the seasoned steak and cook until beef begins to brown, about 3 minutes.
• Add the mushrooms and cook until tender, about 5 minutes.
• Serve the fajitas with the tortillas, salsa, beans, and rice.
• Enjoy!

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!