Chicken cooked with a frozen pepper-and-onion-heavy vegetable blend, seasoned with classic fajita spices and finished with lime, with optional additional vegetables.
907 g frozen pepper-and-onion-heavy vegetable blend
454 g chicken
10 mL olive oil
2 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp oregano
juice of 1 lime
Optional additional vegetables
broccoli
zucchini
green beans
Round whole items like eggs to what makes sense.
Method
Cut the chicken into strips. Cook it in a very large skillet or wok with about half the olive oil until browned and cooked through, about 6-8 minutes. Remove and set aside.
Add the frozen pepper-and-onion-heavy blend (and any optional additional vegetables) to the skillet.
Cook uncovered over high heat for 8-10 minutes, stirring occasionally, so the excess water evaporates. Avoid crowding into a deep pot.
Add the chili powder, cumin, smoked paprika, garlic powder, and oregano. Cook for 30-60 seconds, stirring constantly.
Return the chicken to the skillet.
Add the lime juice, toss for 1-2 minutes over high heat, and serve.
Nutrition
Partial. 0 of 12 ingredients have a resolved food record, so these numbers are a floor, not a total.