- 3 boneless, skinless chicken breast halves
- salt to taste
- 3 slices peppered bacon, diced
- 1/2 cup chopped onion
- 1 chopped green bell pepper
- 1 chopped red bell pepper
- 1 1/2 cups chopped mushrooms
- 1 cup cherry tomatoes, cut in half
- 3/4 cup chopped cilantro
- 8 large flour tortillas (burrito size), warmed to soften
- Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.
- Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
- Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.
03/31/2017
recipepes.com
Chicken and Bacon Fajitas, recipe
PT15M
PT1H
5
455 calories
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