Chicken Fajita Skillet

I got home tonight and DID NOT want to cook.  Like I just couldn’t make myself do it, but we are working really hard on keeping our eating out expenses under control.  I had to just mom-up and do it, and I am SO glad that I did.  I made this delicious little meal that was so yummy, quick and well-balanced, if I do say so myself.

Ingredients:

·         3-4 chicken breast (I actually used 2 breasts and 2 thighs)
·         1 cup sliced peppers (red, yellow and orange)
·         ½ onion, sliced
·         Fajita seasoning 
·         1 Tbsp minced garlic
·         ¼ cup sour cream
·         1 Tbsp olive oil

Directions:

Salt and pepper the chicken to taste.  Place on a roasting rack and cook until done.  I used frozen chicken, so I cooked them at 400 for about 35 minutes.  While the chicken cooks, slice your peppers and onions.  If you’re making your own fajita seasoning do that, too.  Once the chicken is done, allow it to cook for about 10 minutes, then cube.
In a cast iron skillet, heat olive oil and add chicken, peppers, onions, garlic and fajita seasoning.  Sauté until veggies are desired tenderness, about 15 minutes.  If you notice things getting a little dry, add a little water to loosen those yummy bits up.  At the last minute, stir in the sour cream.
Serve it up!

Serving suggestions:

I thought it was a perfectly delicious dish on its own.  My husband, likes everything in a taco shell, so he ate his like a taco.  I think it would go nicely with some cilantro rice or topped with avocado or topped with cheese.

Make it freezer friendly!  This one is pretty easy to make freezer friendly.  Simply cube your (raw) chicken.  Throw the first 5 indgredients into a freezer bag.  When you're ready to serve it, thaw overnight in fridge.  Dump it into a skillet and cook until the chicken is done.  Add the sour cream at the last minute.