I have always used the same method the same seasoning and they were fine with everyone.
Then one day while I was making some Perfectly Grilled Chicken to serve on salads I decided to cut some up and put it in a tortilla and boy oh boy was it the best tasting fajita I've ever made!
I will let you know that the Grill Rub I use has some raw sugar in it so it lends a sweet and smoky flavor to these fajitas.
With Cinco de Mayo right around the corner, isn't it time to try out something new?
Here's what you need:
2 large chicken breasts, cut into 3 long pieces each
1 sweet yellow onion, sliced
1 large red bell pepper, sliced
4-5 Tbs. Michelle's Grill Rub
8 " flour tortillas, warmed
Pico de Gallo
and any other toppings you enjoy
In a large skillet heat 1-2 Tbs. canola oil over medium high heat.
Slice the chicken into 3 long strips each and sprinkle liberally with the grill rub. Place chicken in the hot pan and cook on both sides until done, about 5-6 minutes per side. Remove to cutting board.
Add a little more oil and let it get hot then add the bell pepper and onions and sprinkle with 1-2 tablespoons of the grill rub then stir to combine.
While cooking the veggies slice the chicken into small pieces and add to the pan to cook for a few minutes with the veggies until they are soft.
Remove to a bowl to serve.
I think the chicken stays more juicy when it is cooked in larger pieces and then cut into smaller ones.
Start making your fajita. I start with a tortilla, then add the chicken and veggie mixture, then lettuce, cheese, sour cream and top with my homemade guacamole and pico de gallo.
Now I want fajitas for dinner! Mmm mmm
Here's the handy printable - Chicken Fajitas