Chicken Fajitas

Start by preparing the fajita seasoning. Mix together the cornstarch, chili powder, cumin, smoked paprika, salt and pepper (I use a jar).

Add the olive oil into a large pan and place over high heat. When it’s hot (the oil will ripple) add the chicken to the pan. Season the chicken with a dash of salt and pepper.

Sauté for a minute or two, just long enough so the pieces aren’t sticking together anymore. Add the onions and green peppers to the pan. Again, season with salt and pepper.

When the chicken is browned and the veggies are softened, add the seasoning mix, stirring it in well to coat the meat and veggies.

Pour in the water and mix well, scraping the bottom of the pan to release any flavours (deglazing).

Drop the heat to medium-low and let the chicken simmer until it’s no longer pink and the fajita seasoning has formed a sauce.

Serve with warmed tortillas and toppings of your choice. I serve them topped with salsa, fat free sour cream, diced tomatoes and some grated old cheddar cheese.

Note: Thin out the sauce with a little more water if the sauce is too thick.