Fabulous Chicken Fajitas

Greetings from Vicksburg, Mississippi!  We spent the last two nights in a stunning Antebellum mansion that was hit repeatedly by cannon balls during the Civil War.  My hubby was in his glory as we walked the grounds of battlefields and read the monuments.  This beautiful riverfront town has historic shopping, noteworthy restaurants and perfect front porch rocking chairs. 

While my family tours the South, you can enjoy the Southwest: fajitas that are healthy and delicious!  Here's my personal rendition:

Fabulous Chicken Fajitas

an original recipe by Kelly Jo Vanderstelt

1. Combine in a large skillet:
3 Tbs. Olive Oil
1 pkg. Chicken Breasts, at least a pound, sliced diagonally about 1/4" thick in fajita-style
2-3 Bell Peppers, sliced fajita-style (I like to use a combo of colors)
2 medium Onions, sliced fajita-style
3 cloves Garlic, minced

2.  Cook over medium-high heat for several minutes, stirring often.  You'll know it's ready when the chicken is cooked through and the veggies are wilted to just about the right fajita color and texture. 

Then lower the heat.

3.  While food is cooking, combine seasonings in a small dish:
1 1/4 Tsp. Lawry's Seasoning Salt
1 Tsp. dried Oregano
1 Tsp. Chili Powder
1/2 Tsp. Ground Cumin
1/4 Tsp. Crushed Red Pepper

4.  Add to skillet:
1 Can Black Beans, rinsed and drained
Seasoning Mixture
1 Tbs. Worcestershire
The juice of 1/2 a small Lime

5.  Stir together and heat through.  Serve with tortillas and the usual fixings: shredded cheese and lettuce, salsa, sour cream, black olives.

Leftovers - lots or a little - can be made into soup in a flash.  Click here for my Chicken Fajita Soup recipe!