An easy, delicious, filling meal for a night in or to have when entertaining guests! Prepare the ingredients and create a make-your-own fajita bar with a variety of topping selections!

Other things you will need: Either 1 large skillet (that you will use twice) or 2 skillets (1 medium and 1 large) for making all your goodness in; a stovetop spoon to stir stuff; something to turn the chicken with when cooking, like a tongs; a knife and cutting board to cut stuff; some baby measuring items (tsp & Tbsp) unless you want to eye-ball it (like me); a bowl to marinate the chicken (and some soap and water to wash your hands after touching the raw chicken); a kitchen spoon to stir stuff and serve toppings; a stove and either a microwave or oven (microwave is way easier and less time consuming); small bowls for your toppings + small bowls to hold your prepped veggies (unless you just leave them on the cutting board like I do)

Method

1. Season the chicken with 1/2 lime juice, 1 tsp cumin and 1 tsp chili powder.
2. Heat 1 Tbsp EVOO in a medium skillet. When skillet is warmed, cook chicken until cooked through and browned on both sides (for the purpose of fajitas, I like to cook the chicken a little more browned than I normally would). This will be about 10-15 minutes total. Don’t forget to flip it over!

3. While chicken is cooking, prepare other fajita filling ingredients (get a head start on the toppings—see #10—if you’re an overachiever and have extra time remaining).

garlic (finely, roughly chopped)
onion (slice thinly in wedges)
peppers (thinly sliced)
mushrooms (thinly sliced)
tomato (wedges, thinly sliced)

4.  Grab your large skillet (or the same one used for the chicken if the chicken is done and the skillet is large enough to hold all the ingredients). Over medium heat, heat 1 Tbsp EVOO. When skillet is ready, add garlic and onion. Cook until lightly browned and starting to cook through.
5.  Add ½ tsp cumin and ½ tsp chili powder and mix in.
6.  Add peppers and mushrooms and cook for 2-3 minutes.
7.  Add tomato and cook for another 1-2 min.
8.  While vegetables are cooking, cut cooked chicken into bite-size pieces.
9.  Once vegetables are cooked add in chicken pieces to the cooked vegetable rainbow. Cook covered for 3-5 minutes.

10. While the chicken and veggies have their less than 5 min fiesta on the stove, prepare the toppings.

Make yogurt sauce
- In the individual yogurt container, add ½ lime juice and black pepper, to taste, and mix until well blended.
Slice jalapeño (ps. don’t touch your eyes or face!!) (pps. I usually wash my hands and rinse the knife off immediately after handling jalapeno)
Cut avocado (secret time! If your avocado is ripe enough, you should be able to peel the skin right off and cut it that way!)
Prepare black beans
- Rinse and place in microwave safe bowl. Heat in microwave for 1 min. Very lightly mash with back of spoon leaving mostly full beans.
Heat tortillas on a microwave safe plate in microwave for 30 seconds (or in a stove at 350 for 10 minutes while wrapped in aluminum foil).
Other toppings: salsa & hot sauce

11. Serve!!

This makes about 6-8 fajitas. Judge the serving size per person on your own. That obviously will vary depending on how hungry you are. And, completely unbiased here, these are some pretty tasty fajitas, so don’t count on many leftovers.

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