Blackened Chicken Deconstructed Fajitas
Here’s the thing…dinner doesn't always have to be some extravagant meal with tons of ingredients. It doesn’t even need to take a lot of preparation or skill to put it together. Sometimes the best meals are the simple ones, and this recipe is JUST THAT!
Deconstructed fajitas have been on my weeknight dinner menu for years. I do love a good fajita platter at a restaurant that comes out billowing with smoke and smells to fill the entire room, but I think that when you put all of the ingredients into a flour tortilla and take it in one bite, you lose a lot of the amazing individual flavors…thus…I started deconstructing and never went back! PLUS it doesn't need the cheese, sour cream, or tortilla so it's unintentionally a low-carb option too.
Recipe Instructions
- Lay out your 4 chicken thighs on a plate and generously coat both sides with Blackened Seasoning. Add a little olive oil and mix them all together until the seasoning covers the chicken thighs with a good, even consistency. Let them sit on the counter for a minute to marinate while you do your other prep.
- Slice red onion and all peppers into long strips and throw them in a pan with a dash of blackened seasoning. Cook on medium heat for about 10 minutes until slightly soft.
- While the peppers are cooking, start heating a cast iron skillet on medium-high heat and once warm, place your chicken thighs into the pan. Cook on each side for 4 minutes or until the Blackened Seasoning looks nice and charred.
- Open your can of pinto beans, rinse the beans, drain the beans, and then put them in a bowl with fresh lime juice and salt. Warm in the microwave or on the stovetop for 1-2 minutes.
- Once peppers and chicken are cooked through, put them on a plate with a sliced avocado, chopped raw Roma tomato, and the warm pinto beans.
- Enjoy!
