Can I just say that it is SO nice having a “big” kitchen again??
I’m not sure if I ever really posted a picture of my kitchen in NYC, but the only counter space I had was consumed by the microwave.
When I needed to use a cutting board, I had to place it over the kitchen sink because there wasn’t room for it anywhere else! Lol!
In my new place here in AZ though, there is counter space galore!
All that room has me reenergized to cook again and spend more time in general in the kitchen trying out recipes.
This is always good news for you guys, because I’m no recipe scrooge. When I find something I like, I LOVE to share it. Which is what I’m doing here today!
**Side note: as part of my new program Carb Rehab (goes on sale next week) you’ll get several yummy recipes! So keep an eye out for it!
Anyway, these fajitas were something I whipped up real quick one evening, and they made for a fast, filling, guilt-free dinner. I’ll take that any day of the week, wouldn’t you??
Enjoy and let me know what you think!
Easy Peasy Chicken Fajitas
makes 2 servings
2 chicken breasts, cooked and sliced (here I used pre-cooked Trader Joe’s chicken breasts to save time)
2 Tbs extra virgin olive oil
1 medium yellow onion, halved &sliced
1 green bell pepper, halved & sliced
10 oz white button mushrooms, cleaned & sliced (here I used the pre-washed and sliced kind from Trader’s Joes)
1 Tbs ground cumin
1 Tbs chili powder
1 tsp red pepper flakes (less or more to taste)
1/2 tsp garlic powder
Salt and pepper, to taste
1 avocado, pitted & sliced
6-8 Romaine leaves, rinsed & patted dry
1/4 c black olives, chopped
Heat olive oil in a large skillet over medium high heat. Add the onions and mushrooms to the skillet. Saute until onions begin to soften, then add the pepper. Continue to cook until mushrooms are browned, about 10-12 minutes total.
Throw in the cooked chicken and seasonings. Stir to combine and leave pan on the burner that you just turned down to medium low until chicken is heated through.
Serve the fajitas with romaine leaves instead of tortillas as a low carb meal. Top with avocado, salsa, and black olives. Note: If you opt for carbs/tortillas, omit the avocado and use corn tortillas (warm em up too!).