Kona was getting ready for her visit to the vet today. We have her on a biologic medication (once monthly injection) for arthritis, and man do we see a difference before and after her shot. She starts to get a wearing off effect before her next dose where she is not as energetic, not interested in food (which is a big flag- she always begs for food), and sleeps a lot. 24 hours after her shot she is running around, howling for food and wants everyone to cuddle her. Definitely light and day.
While my sister took her into the vet, I made dinner! Tonight is one of my favorites, chicken fajitas- a classic. You start off by seasoning chicken with cajun seasoning, chopping up some bell peppers and onions and throw them in a pan to cook. Cover it with the lid and check on it every 4-5 minutes to make sure the chicken does not get overdone.
Next is the guacamole, because you cannot have fajitas without a ton of guac. I like chunky guacamole, so I throw in 4-5 small avocados, pinch of salsa, splash of lime, and salt. Mash it up with a potato masher- and that's it!
Once the chicken is done and the red pepper and onions are soft, cut the chicken into strips. Place a dollop of sour cream on a tortilla, along with guac, chicken and red pepper/onions. You can add salsa too if you are into that. Roll it up into a burrito and you have a quick easy and filling dinner!
Chicken Fajitas
Prep time: 45 minutes
Serves: 4-5 people
Ingredients:
2 large boneless skinless chicken breasts
2 red or yellow bell peppers
2 small onions
cajun seasoning
4-5 avocados
1/2 tsp lime
pinch salt
1 tsp salsa
Flour tortillas
Sour cream and salsa (for topping
Instructions:
Slice bell pepper and onions into thin strips and set aside. Meanwhile pat chicken dry and coat with the cajun seasoning. You want it fully covered. Heat a heavy bottom saute pan on high heat with canola oil. Once the oil starts to shimmer and smoke a bit, add in your chicken. Sear 2-3 minutes on either side until it is nice and brown. Add in onions and bell peppers and stir to coat it in the oil. Turn heat down to medium low and cover with a pot lid. Make sure to check on the chicken every 4-5 minutes to ensure it does not get overdone. You can flip them halfway through. I check the internal temperature with a meat thermometer to see when it is finished. The final temperature of the chicken should reach 165 when it is fully cooked.
Once the chicken is cooked, remove from the pan and let rest on a cutting board for 5 minutes. If the bell peppers and onions are still not quite on the softened side, turn the heat to low and keep them going in the pan with the lid on, stirring every once in a while. You want the onions almost carmelized and the red pepper soft.
Meanwhile, make your guacamole. Cut the avocados in half, removing the pit and skin, and put them in a large bowl. Add the lime, salsa and salt. Using a potato masher, mash it until it starts to form a chunky mixture. If you like your guacamole smooth, you can use an immersion blender or keep mashing it until you get the consistency you want.
Once the chicken has rested and the vegetables are done, slice the chicken into half inch slices and put it back in the pan with the vegetables. Turn off the heat, and stir your fajita filling around to ensure everything gets coated in the spices and juices of the chicken.
Serve with tortillas, the gucamole, salsa and sour cream to make a yummy and easy dinner.
