Easy Weeknight Chicken Fajitas

It's that funny time of year in the garden when there isn't much work to do except continue to harvest and use its produce.  No more weeding or watering, it is October after all and the garden will soon fade into its winter landscape.  

I love this time of year when I have piles and piles of peppers and tomatoes.  Some we grew ourselves and some were given to us from very generous friends and my Mom (thanks Mom!)  

So we have been making the most of this bountiful harvest.  Fajitas are a really easy and delicious way to use lots of peppers and tomatoes.  I made these with chicken, but you could use shrimp, pork, or beef - whatever you fancy.  Or just make vegetarian fajitas which would be delicious with the sauteed vegetables and caramelized onions.  Yum!  

I tend to keep it simple when it comes to fajitas.  In my opinion all you need for great flavor is onion, garlic, cumin, and salt and pepper, but this is one of those anything goes kind of recipes so feel free to experiment and have fun creating in the kitchen!

Ingredients:

Olive or coconut oil 
1 to 1 1/4 lb. chicken breast, cut into strips
1 sweet onion, cut into thin wedges
2 to 3 bell peppers, cut into thin strips
2 cloves garlic, minced or 1 tsp. jarred minced garlic
1 tsp. cumin
​Fresh ground salt & pepper to taste
2 tomatoes, sliced (optional)

Serve fajitas with:
Flour tortillas
Pico de gallo
Sour cream
Salsa
Guacamole
Shredded lettuce
Shredded cheese
Lime wedges

1.  Heat an iron skillet or other heavy skillet at medium heat.  Once warm, drizzle some oil in the skillet to keep food from sticking.  
2.  Cook, stirring occasionally chicken, onion, peppers, garlic, and cumin until chicken is cooked through.  Salt and pepper to taste.  
3.  Turn the heat up to medium high to caramelize the onions for a couple of minutes, stirring frequently.  Then add tomatoes, only cooking long enough to warm.

Serve hot with tortillas and your favorite condiments.

Yum