Chicken Fajitas

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chicken fajitas THM S

We love a good Taco night at our house, even though it is usually enchiladas and not tacos. Last week I had extra chicken thighs and decided to make some fajitas. I knew that I could make them on plan using some low carb tortillas and making sure our sides didn’t have any carbs. Have I mentioned how easy THM meals can be, I love the simplicity.

I looked through a few different recipes to see some new ways I could marinade the meat and came up with this great marinade. You want to make sure you marinade your meat separately from the veggies, to prevent any contamination.

For my veggies, I went with the traditional green bell pepper and yellow onion. Sliced thin and marinated.

chicken fajitas THM S

I marinated all day long, about 5 or 6 hours and then started cooking. Be sure to hold on to the marinade that the veggies were in, it comes in handy to keep the pan from being too dry.

chicken fajitas THM S

I served the Fajitas with a bit of cheese and cilantro lime cauliflower rice. Since it is an S you can add in sour cream, avocado, a little salsa anything that adds some good fats to the meal.

Print Recipe
Chicken Fajitas
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Marinade
Fajitas
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Marinade
Fajitas
Instructions
  1. Thinly slice bell pepper and onion and sit in bowl.
  2. Mix ingredients for the marinade and split between a bowl with meat and bowl with veggies.
  3. Cover and refridgerate for minnimum of 3 hours.
  4. Heat 1 tablespoon of oil in a large skillet. (Not non-stick works best here.) Using tongs remove vegetables from bowl and place into heated skillet.
  5. Let veggetables cook becoming tender and adding color. Add in marinade liquid as needed to keep pan from becoming to dry. Stir ocasionaly to keep from burning.
  6. Heat the other tablespoon of oil in a pan for the chicken. Place the chicken into the pan after letting the marinade drip off a bit first. Discard the marinade.
  7. Cook the chicken to get a deep brown color on the outside then temp. If it is not at 165F, when it has the desired color, add in a spoon full of vegi marinade and cover to finsih cooking.
  8. Remove chicken from heat and let sit on a plate once the internal temp is 165F. Let cool a few minutes, then slice into small strips.
  9. As the vegetables finish up test to see how soft they are. If you like them with a bit of bite they are ready whenever you like them. If they have not gotten soft enough here is what I do.
  10. Add the meat into the veggies. Add in two tablespoons or so of the marinade, stir around and cover with lid. Keep covered over medium heat until the liquid is mostly gone. I did about 10 minutes. The veggies should be soft and have a great flavor.
  11. Serve on low-carb tortillas with any toppings you want. Serve with cauliflower rice as a side to keep in a S mode. If you want a cross over serve with black or refried beans.
Recipe Notes

I used enough meat that made about 6 fajitas. Without doubling the marinade you should be able to add a couple more thighs if you needed to make more. Any more than that you should make more marinade to make sure there is enough for meat and vegetables.

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