Easy Spicy Chicken Fajitas

An easy, low fat chicken fajita recipe with tons of spice and flavor! I have tweaked it over the past several months and have it the way my fiance and I love it. Any of the spices can be tweaked or omitted to suit your family's preferences. Good served with Spanish or Mexican rice and chips with salsa. I feel it's bold and absolutely delicious.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3 -4  boneless skinless chicken breasts
• 2  tablespoons olive oil
• 4  soft tortillas, whole wheat
• 2  green bell peppers, sliced
• 2 -3  garlic cloves, finely minced
• 1  large onion, sliced into rings (or 2 small)
• 1 (12 1/2ounce) can chicken broth, low sodium (or more depending on how much sauce you want)

• Fajita Seasoning Mix

• 1  tablespoon cornstarch
• 2  teaspoons chili powder
• 1  teaspoon salt
• 1  teaspoon paprika
• 1  teaspoon sugar
• 3⁄4 teaspoon chicken bouillon cube, crushed
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon cumin

Directions

1. Season thawed chicken breasts with S&P on both sides.
2. In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
3. In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
4. Add garlic and saute for an additional minute.
5. Add chicken broth (eyeball it) and fajita seasoning.
6. Slice chicken and add to skillet.
7. Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
8. Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).