Easy Chicken Fajitas
A great one-pot camping recipe that feeds two hungry campers, ready in 15 minutes!
There’s probably one thing we can all agree that we reeeeeally don’t like while camping, and that’s doing the dishes. And that’s why I love one-pot meals. Simple, delicious, and less to clean up!
These chicken fajitas are a delicious, balanced one-pot meal that can be cooked up in less than 20 minutes! And easy to scale up or down depending on how many people you’re cooking for.
TIPS
Look for sliced chicken breast at the store so that you don’t have to cut up raw chicken yourself and deal with cleaning your cutting board and knife afterwards. If you really want to simplify this meal, buy pre-cooked (grilled or baked, no breading) chicken breast so that you don’t have to cook it at all and just simply reheat in the pan with the cooked vegetables and sauce! You can often find cooked chicken in the deli section of grocery stores.
Pre-slice your bell peppers and onion at home and keep in a sealed container or resealable bag in the cooler to spend less prep time outdoors.
Use packaged fajita seasoning or mix your own seasoning ahead of time at home and bring in a small container on your trip.
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Easy Chicken Fajitas
Ingredients
- 2 chicken breasts, sliced
- 2-3 assorted bell peppers, sliced
- ½ yellow onion, sliced
- 1 packet fajita seasoning
- 6-8 small tortilla wraps
- Olive oil, for cooking
- Avocado, for topping
Instructions
- Start by sautéing the chicken strips in a pan on medium heat with a little oil. Once cooked through, transfer to a clean bowl momentarily.
- To the same pan, add the onion and bell peppers slices and cook until slightly softened, about 3-5 minutes. Then add the chicken back to the pan.
- Add the package of fajita seasoning and 1/4 cup of water and stir well. Simmer for a couple minutes until the sauce is thickened slightly.
- If desired, heat up the tortilla wraps quickly over the open flame on your camp stove.
- Spoon fajita filling into the tortilla wraps and serve with fresh avocado slices.
A spin on the classic Italian dish made with slow-braised wild game shanks simmered in a rich vegetable and red wine stock, creating a fall-off-the-bone-tender dish that is sure to impress!