Hi there friends!
Happy Veterans Day!
This day has grown to be one of my absolute favorite days of the year. I will be completely honest, Veterans Day is a party. It does’t matter what day during the week it is, Caleb and I wake up and we throw down. I’m pretty sure this has been Caleb’s tradition long before I arrived but I gladly cosign the fun regardless of how I feel the next day.
So what’s on the agenda for the day?
First, we watch a local junior high assembly.
Then, we begin the day of fun by popping into restaurants and pubs.
Finally, my teacher friend is off for the day so we break for water and meet up for margarita’s and fajitas at Chuy’s.
It’s going to be glorious. Especially given that today is FRIDAY and tomorrow we can whisper and lay around all day completely wasting our weekend.
So, to my honey! Happy Veteran’s Day!
My entire life, Friday has been known as “Mexican Friday”. Historically, each Friday we got together and went to Marcos (whoaaa throwback), then it became The Casa, followed by Rodeo, El Rincon, La Cabana, The General, back to La Cabana.. You get the picture.
Mexican Friday is the real deal and we’ve adopted so many folks along the way. When Caleb and I finally moved in together this past April, attending my family’s Mexican Friday tradition became difficult. Caleb works in Huntsville and I work in Houston near 610 and 290 and although we have high hopes week after week, traffic in this city is massive.
As upsetting as it is, Caleb and I have carried on the tradition by staying local and inviting friends. With my family, however, Friday has simply turned to Saturday. I can not complain though, we head to my parents early morning to watch Michigan football and now we celebrate afterwards with margarita’s! It’s the perfect day!
This skillet has truly saved me many weeknights and is the perfect dish to add to your meal prep for the week. Not only does it hold well in the fridge, it also reheats great. I personally like to eat this over shredded lettuce. Caleb enjoys his in taco form.
If you’re looking for a salsa to use and are in Texas, I really like H-E-B’s Specialty Series Salsa, Cilantro. The ingredient list is clean and there is no added sugar. Yay!
I hope this recipe makes your meal prepping easier, your kitchen quick to clean, Your Friday filled with Mexican flavors, and your tummy so happy.
Happy Veterans Day!
Chicken Fajita Skillet
Cooking Time: About 30 minutes
2 Tablespoons of Olive Oil
2 Large chicken breast, butterflied, or 3 Cups of shredded prepped chicken
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 Red Onion, sliced
1 Cup of fresh Mushrooms, sliced
3 Garlic Cloves, minced
1/4 Teaspoon Coriander
1/4 Teaspoon Cumin
1/4 Teaspoon Chili Powder
1/4 Teaspoon Red pepper flakes
1 and 1/2 Cup of Salsa
Siete Grain Free Tortillas
Boston Lettuce for Wraps
- Season both sides of the chicken with salt and pepper.
- In a skillet on medium high heat, warm 1 tablespoon of olive oil. Place seasoned chicken into the skillet and cook thoroughly. Set aside.
- In the same skillet that cooked the chicken, warm remaining 1 tablespoon of olive oil. Once warmed, add and cook the the onion, bell pepper, mushrooms, and garlic for about 5 minutes.
- Add the salsa, Coriander, Chili Powder, and Red Pepper Flakes and stir to incorporate.
- Slice the chicken into strips or smaller bite size pieces and add to the salsa mixture.
- Increase the heat to medium-high and continue cooking for 5 minutes.
- Serve however your heart desires and top with this really awesome Spicy Green Sauce.
Editor’s note: This post was originally posted November 11, 2016. Since origination, this post has been revised in effort to provide content of greater quality.
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