Easy Chicken Fajitas

These fajitas were SOOOO yummy and so easy and fast. I made them with chicken thighs (far superior in texture and taste to breasts). I also didn't do nearly as many peppers and onions as she called for. The marinade was top-notch.

Easy Chicken Fajitas

from Spend with Pennies

• 3 boneless skinless chicken breasts approximately 1 pound
• ▢1 medium onion
• ▢1 lime
• ▢3 bell peppers red, yellow, green or orange
• ▢3 tablespoons olive oil divided
• ▢1 teaspoon chili powder
• ▢¾ teaspoon salt divided, more to taste
• ▢½ teaspoon smoked paprika
• ▢½ teaspoon onion powder
• ▢½ teaspoon black pepper
• ▢½ teaspoon cumin

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and ½ teaspoon salt. Cut chicken into strips ( I cut the chicken after I cooked it) and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3 to 5 minutes. Remove from the pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon of oil to the pan, add the onions and cook 2 minutes. Add in sliced peppers and season with remaining ¼ teaspoon of salt. Toss and cook for an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over warmed, cheese-topped tortillas with sour cream, lettuce, etc. 

Easy Air Fryer Pork Tenderloin

I was skeptical, but this was SO good and SO easy. The pork was really tender and juicy too!

Easy Air Fryer Pork Tenderloin

by Mels Kitchen Cafe

• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 ¼ teaspoons coarse kosher salt
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¼ teaspoon coarsely ground black pepper
• 1 to 2 tablespoons olive oil 
• 1 medium (about 1.5 pounds) pork tenderloin 

• Mix the brown sugar and spices together in a small bowl.
• Drizzle the pork with olive oil to coat evenly.
• Sprinkle the spice mixture evenly over the pork rubbing it into all sides of the pork. It might seem like a lot of dry mix to use – but try to use all of it for maximum flavor.
• Preheat air fryer to 400 degrees F for at least 5 minutes. (See note for oven cooking method.)
• Place pork into the air fryer (use parchment to line the air fryer for easier cleanup, if desired) and cook for 18 to 22 minutes until an instant-read thermometer registers 145 degrees F at the thickest part.
• Remove pork from the air fryer to a cutting board. Tent lightly with foil and let rest for 5 to 10 minutes before slicing. Pour any extra juice from the air fryer or cutting board over the pork before serving.

Sticky Teriyaki Beef

 

Rachel gave me this recipe and we tried it last week and it was SO yummy and easy. It's definitely a new one for the rotation.

Sticky Teriyaki Bowls

from Lillie Eats and Tells

1/2 c onion, diced (130 g)

1 c red pepper, diced (160 g)

1 lb 96% lean ground beef (454 grams) (I used ground turkey and it was delicious)

2 tsp corn starch (6 g)

1 frozen garlic cube, or minced clove

3 Tbsp Teriyaki sauce (60 g)

1/2 tsp salt (or to taste)

1/4 tsp pepper

1/2 c green onions, chopped (15g)

Heat a large, heavy-bottomed skillet over high heat. Spray with a mist of oil and add your onions and bell pepper. Cook for about 2-3 minutes until very fragrant, stirring often.

Scoot the veggies to one side, spray the pan again, and add your beef, letting it sit for a couple of minutes to brown. Your veggies will continue to cook and that's good. Just stir them if needed.

After a couple of minutes, crumble your beef with a meat masher or wooden spoon and brown it all in the pan. Sprinkle the meat with corn starch and stir it around, cooking for a minute before adding the garlic and teriyaki sauce. Let that cook for another minute, stirring everything together in the pan, then remove from heat.

Season with salt and pepper to taste an toss in the chopped green onions. Enjoy over rice or noodles. *I think it would also be yummy to add in cabbage and chopped carrots as a topping.

The Best Chicken Tacos Ever

 

I looked up the best chicken taco recipe and this came up and it did not disappoint. They are so easy and fresh-tasting. I used chicken breasts, not thighs, but either would be great. The topping is a MUST. Also, I used the keto street taco tortillas (Mission brand) and they are the yummiest, and carb free!

The Best Chicken Tacos Ever

From Bless this Mess (Melissa Griffiths)

Ingredients 

For the chicken:

• ▢1 pound boneless skinless chicken thighs
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon cumin
• ▢1/2 teaspoon smoked paprika
• ▢1/2 teaspoon chili powder
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon freshly ground black pepper
• ▢Juice of 2 limes
• ▢1 tablespoon olive oil

For the topping:

• ▢1/3 cup finely chopped red or sweet onion
• ▢1/3 cup finely chopped cilantro
• ▢1 finely chopped jalapeño
• ▢Juice of 1 lime
• ▢Salt and pepper, to taste
• ▢1 lime, cut into 8 pieces
• ▢16 small corn tortillas for serving

Instructions 

• In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
• Heat a large skillet over medium to medium-high heat. When the skillet is hot, add a tablespoon of oil to the pan and then add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
• While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
• While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won’t be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
• Chop the rested chicken into small pieces.
• To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.