Mid-week Mexican

Since season is in full swing in the fall, it's a rare occasion that I am able to cook for myself. However, with a day off I was able to plan something for dinner. Now I knew I wanted to do something with the chicken and veggies I had, and most importantly something warm!! Let me tell you, it is fah-reezing here in Iowa City, when I woke up it was 21 feels like 11...brrrrrr. 

Since I was missing my Texas warmth and the delicious Mexican food, I decided to go with fajitas, well...something like fajitas. I only had bell peppers and zucchini on hand, and since it was beyond miserable outside I decided to nix the onion and just go with what I had. 

"Fa-gee-tas"

Cut zucchini into bite size pieces

Slice bell pepper and chicken (or beef) into thin strips

Mince a clove of garlic 

(This is where I was lacking onions, feel free to add them or anything else)

Toss veggies into a hot skillet with a little oil, S&P

Cook for about 5 minutes, then add chicken

(I preseasoned my protein with chili powder, cumin, and oregano)

Cover and let cook for about another 5

Add 1/2-2/3 cup of Rotel tomatoes to the skillet and let simmer 

Add any additional spices and continue to simmer until any liquid is gone. 

(I added some hot chili powder for a little more heat)

S&P to taste 

I just added a wheat tortilla to make mini fajitas out of the veggie/chicken combo. 

My favorite part of this meal was how the chicken turned out, it was really juicy and held onto all the flavors that were incorporated. 

Nothing special, but I just love being able to pick things out of the fridge and experiment with spices and techniques to get something a little different each time. I'm still learning to be a pro in the kitchen, but practice makes perfect and I am definitely enjoying the practice...and the taste testings!