Chicken Fajitas in a Flash

Ingredients

• ☐ 2 tablespoons extra virgin olive oil, divided
• ☐ 12 – 16 oz. Raley’s frozen mixed pepper strips OR 1 green, yellow and red bell peppers, sliced
• ☐ 1 yellow onion, sliced
• ☐ 1 lb. raw chicken breast, cut into thin strips
• ☐ 1 packet Raley's fajita seasoning (other seasoning available)
• ☐ 1/3 cup water
• ☐ 1 tsp Italian seasoning
• ☐ 1 package whole wheat tortillas (or corn tortillas)
•   Low carb options and corn options available as well
•  
• Optional
• ☐ Pico de Gallo
• ☐ Light sour cream or plain Greek yogurt
• ☐ Avocado, sliced
• ☐ Cilantro
• ☐ Lime

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Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When hot, add vegetables and cook until they soften, about 6-10 minutes, take out of pan and set aside.
2. Add the remaining 1 tablespoon of olive oil and heat for about 30 seconds in the pan. When hot, add chicken and cook until the center reaches 165°F, about 6-10 minutes.
3. Add the vegetables back into the pan. And add the fajita seasoning and water. Stir well and cook for another 2-3 minutes.
4. Warm tortillas in damp paper towel in microwave oven 20-30 seconds.
5. Serve – divide fajita mixture evenly into the tortillas and top with desired toppings, Pico de Gallo, sour cream, avocado slices, and chopped cilantro. Have a sliced lime on the side to add as well.