I have written before about creating theme meals to make meal planning easier and how in our house, we do Taco Tuesday on the weekly. You can check out my “What’s for Dinner?” post here to learn more about theme meals and get my easy homemade taco seasoning recipe.
I like variety so having the same boring tacos every Tuesday just wouldn’t work for me, so our Taco Tuesday has kind of morphed into Mexican Tuesday. Not quite as catchy but allows for us to mix it up some so that we don’t get bored of having the same old thing week in and week out.
On a little side note, variety is an important component of Intuitive Eating. As humans, we are hardwired to crave variety – which allows us to ensure we’re getting adequate nutrition. Different foods contain different nutrients, so when we eat lots of different foods from all categories, including fruits and vegetables, proteins, fats, nuts and seeds, and carbohydrate sources, we naturally provide our body with what it needs to thrive.
Dieting and the diet mentality are typically lacking in variety. Instead of acknowledging and embracing all the many different foods and flavors available to us, diets typically encourage us to “cut back” and “eat less” and give us short lists of what we CAN eat and long lists of what we CAN’T.
When we can break away from that restrictive mindset and start to listen to what it is we truly enjoy eating, we will naturally include a wide variety of foods. As a result, we not only are nourishing ourselves and our bodies with the nutrients they need, but food is more enjoyable and satisfying – as it should be!
These fajitas check all the boxes for me and my family. They are full of flavor, easy, and make great leftovers. We typically have yellow rice and beans – either black or pinto – as a side. Hope you enjoy them as much as we do!
Easy & Delicious Chicken Fajitas
- 4 tablespoons olive or canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1 medium sweet red pepper, julienned
- 1 medium green pepper, julienned
- 1 yellow onion, sliced thin
- 6 whole wheat flour tortillas or corn if you prefer, warmed
- Optional: Shredded cheddar cheese, taco sauce, salsa or tomatoes, avocado or guacamole, and sour cream
1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours (if you have time, if not, just toss it around in the seasonings and proceed.)
2. In a large cast-iron or other heavy skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.