WEEKNIGHT CHICKEN FAJITAS

 

Although some may think myself and Mrs S are living it up like BBQ rockstars with every night being a culinary escapade, we do actually lead normal lives which often means that we're home late from the gym or work and often all we want to do after making those bare gains is shovel food into your face and fast. 

When we know we have one of these days ahead, myself and the missus get prepared to make sure our dinner is ready and waiting for us as we step foot in the door.  And thus we turn to our trust Instant Pot multi cooker which not only can set to a timer for the above reasons, but is also a lifesaver in the winter as well as a nifty little tool to cook meats in bulk ready to meal prep into lunches.

Fajitas is always a go to easy recipe which tastes delicious but is also healthy and easy to make.  Boom.

The definition of a FAJITA  in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla (or if you're Mrs Shack in a lettuce wrap).  The term originally referred to skirt steak, the cut of beef first used in the dish, although today is increasingly popular used with  chicken, pork, fish and vegetables.  Serve this ridiculously easy week night dish with any of the following to your taste shredded lettuce, sour cream, guacamole, salsa, shredded cheese, refried beans, and diced tomatoes. 

Enjoy Amigoes!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings 4

Ingredients

  • 4 large chicken breasts
  • 2 onions
  • 1 red pepper
  • 1 yellow pepper
  • 2 tbsp JACK'SMEAT DUST
  • 1 cup Chicken stock

Instructions

  1. Chop the veggies into strips.
  2. Set your instant pot to the sear meat setting and add a drop of oil to the pan to brown the veggies.  You don't have to do this step but I like the flavour of browned veggies better than simply stewing them.  If you are using a slow cooking you can do this by browning the veg off on the hob.
  3. Add the chicken breasts and JACK'S MEAT DUST.  Then add the stock and give it one quick stir.
  4. Put the lid on the instant pot and set to slow cook which is the lowest setting.  Let your meat do the magic whilst you work away at the office or get your gains on at the gym.
  5. On returning, staving and ready for your Mexican medley of chicken goodness, let the pressure out and pull the chicken apart with a fork.
  6. Serve and enjoy with your favourite Mexican sides.