- 1 lb chicken breast or flank steak
- 4 bell peppers (or 5 cups chopped frozen pepper strips)
- 1 large onion
- 3 Tbsp fajita seasoning mix
- 2 Tbsp cooking oil
- 1 Tbsp lime juice (or lemon juice)
Cut chicken or steak into strips.
Mix fajita seasoning, cooking oil and lime juice to create a marinade for the meat. Combine marinade and meat in a freezer bag, and allow it to marinade in the fridge for an hour. If you’re short on time, you can skip the fridge time. You meat just won’t be quite as tender.
When you’re ready to make fajitas, pre-heat your broiler. Stick a sheet pan in your oven, so it pre-heats, too.
While your oven heats up, chop your peppers and onions into strips.
Then, pull the sheet pan from the oven; spray it with cooking spray; add the peppers and onions; and return it to the oven.
Broil veggies five minutes for chicken fajitas; 8 minutes for steak fajitas. Stir a couple times to prevent burning.
Then, pull the pan back out; move the peppers and onions to one side of the pan, and add the meat. Broil until done, approximately 6-8 minutes for steak; 10 minutes for chicken.
If using frozen peppers, there’s no need to thaw them first.