I love fajitas. They have been on my rotating meal plan ever since I was old enough to cook. I remember when I went away for a skating camp when I was 14, we each had to take turns cooking supper one night for the week and I brought stuff to make fajitas for everyone. They’re that easy to make – as long as you can safely use a knife to chop veggies – you can make fajitas!
All you have to do is slice an onion and peppers thinly for your prep. Don’t you love it when your food is bright and colorful?
You can either slice up your chicken breast thinly too, or if you’re in a rush and/or having a lazy day like I was when I made these, you can put your whole chicken breast into a sauce pan, cover with water and boil them. These makes for really tender chicken…and you can have restaurant quality shredded chicken for our fajitas! I know it’s not traditional to have shredded chicken for a fajita, but it still tastes great to me! This works so well for quesadillas and for enchiladas too.
All you have to do is boil your chicken until no longer pink in the middle. I find it doesn’t take long – about 15 minutes or so – but there’s nothing to do but watch it cook or go and take this time to prep your other food. When chicken is cooked through, simply put chicken (without water) into your stand mixer with the paddle attachment and turn it on! You’ll have perfectly shredded chicken in minutes! I made a little video to show you:
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