Portobello and Chicken Fajitas

Prep: 15 minutes   Cook: 15 minutes

This quick and easy 30 minute meal provides a little something extra to the regular fajitas taste. This recipe could be made with chicken or steak and is served great with my homemade Spanish rice; which can be located on the 5/8-5/15 tab to the right. By tossing the chicken/steak with chili powder and garlic before it hits the skillet, the flavors sink into this simple summer dish.

Ingredients

1 lb. skinless, boneless chicken thighs; cut into strips

1 ½ tsp. chili powder

4 cloves garlic, minced

1 package flour tortillas

3 Tbsp. Extra Virgin Olive Oil

2 large bell peppers; cut lengthwise into ½ -inch-wide strips

1 large red onion, cut into about 8 wedges

4 Portobello mushroom caps; sliced ¼ inch thick

1 container whole-milk greek yogurt, for serving

The Process

1. In a medium bowl, toss chicken/steak with chili powder and half of the garlic

2. Wrap the tortillas in a sheet of foil, place in the oven and turn too 300*. Let them warm while you cook the meat and veggies.

3. Heat a 12 inch skillet over medium heat until hot. Add 1 ½ Tbsp. of Extra Virgin Olive Oil (EVOO) the chicken/steak; season with salt and pepper.

4. Cook, stirring, until the chicken is no longer pink. Using tongs or a fork, transfer the chicken into a bowl.

5. Add the remaining 1 ½ Tbsp. of EVOO, garlic, peppers and onions to the skillet the chicken was cooking in. Cook over a medium heat, stirring, until veggies start to char.

6. Stir in mushrooms and cook, stirring occasionally, until the onion is crisp-tender.

7. Return the chicken to the pan and cook, stirring, until the veggies are tender and the chicken is hot. Season with salt and pepper to taste.

8. Serve the chicken-veggie mixture with warm tortillas and greet yogurt. Enjoy!!