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Rush Hour Chicken Fajitas

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Rush Hour Chicken Fajitas Kayla Harvey Pampered Chef

My good friend Kayla Harvey, of Kayla's Pampered Chef, suggests this tasty dish that's perfect for hectic evenings, family gatherings, pot-luck dinners and more.

Yield: 6 servings of 2 fajitas

2 medium green or red bell peppers or a combination
2 medium onions
2 garlic cloves, peeled
1 1/2 lbs (700 g) boneless, skinless chicken breasts
2 tablespoons (30 mL) Chipotle Rub
12 (6-7"/15–18 cm) flour tortillas
1 1/2 cups (6 oz/175 g) shredded cheddar cheese
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) prepared salsa

Cut the bell peppers lengthwise into 1/4" strips and thinly slice the onions lengthwise. Slice the garlic using the Garlic Slicer. Place the vegetables in a Deep Covered Baker. Combine the chicken and rub in a Classic Batter Bowl and turn the chicken to coat. Place the coated chicken over the vegetables.

Microwave, covered, on HIGH for 12-15 minutes or until the internal temperature reaches 165°F/74°C in the thickest part of the chicken and the juices run clear. Scoop the Salad Chopper under the chicken, avoiding the vegetables if possible, and cut the chicken into small pieces. Stir the chicken into the vegetables.

Place the tortillas into a Large Micro-Cooker® and microwave, covered, on HIGH for about 30 seconds or until warm. To serve the fajitas, spoon the chicken and vegetable mixture onto the centers of the tortillas. Serve immediately with cheese, sour cream, and salsa.

More Info: www.pamperedchef.com/pws/kaylaharvey

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