Easy fajita chicken and veggies
his is what I call “throw anything in your pantry in” chicken
2 tbsp yellow mustard
2 tbsp Frank’s red hot sauce (or any)
1 tbsp chili powder (you could use chipotle chili powder to make it HOT)
1 tsp lemon pepper seasoning
2 lb chicken breast
1 red bell pepper
1 medium onion
Cut chicken into small bites so that it will cook faster and get more seasoning. Place 1 tsp to 1 tbsp of extra virgin olive oil in a pan on medium heat. Mix up all ingredients except veggies with chicken and coat every piece. Place in pan and cook for about 5-8 mins on each side, or until it is no longer pink. I covered my pan while it was cooking to keep the chicken tender.
After the chicken cooked, take out of pan and put in the bell pepper and onion, sliced into strips. Add 1/3 cup of water to “deglaze” the pan. This will get all the goodies that were crisp on the bottom into the veggies. Cook until tender and until the water/broth has reduced slightly.
Enjoy! I ate it with beans, lettuce, and greek yogurt.