Precooked rotisserie chicken makes this recipe a quick & tasty weeknight supper!

This recipe has some super creamy & delicious cilantro lime sauce, that really makes the fajita’s taste all the more authentic!

Serves: 4 – 6

Ingredients:

Homemade Fajita Seasoning:

• 3 T. chili powder
• 1 1/2 T. smoked paprika
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 tsp. dried oregano
• 2 tsp. sea salt

Cilantro-Lime Sauce:

• 1 c. plain, full-fat Greek yogurt
• 1 T. homemade fajita seasoning
• 1 clove garlic, peeled and finely minced
• 2 T. fresh cilantro, finely chopped
• 2 T. fresh lime juice
• Salt and pepper, to taste

Fajitas:

• 2 T. extra virgin olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 T. balsamic vinegar
• Salt and pepper, to taste
• 3 c. rotisserie chicken, shredded
• 2 – 3 T. homemade fajita seasoning
• 1/4 c. chicken stock, preferably organic
• 1/4 c. fresh cilantro, roughly chopped
• 3 green onions, green parts only, sliced
• 2 T. fresh lime juice
• 1 head Romaine lettuce, washed and separated into individual leaves

Instructions:

1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
2. Prepare the cilantro lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use. It’s best if you make this the night before, or even a couple of nights before, so that the flavors have ample time to meld together!
3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10 to 12 minutes or until the onions and peppers are crisp tender.
4. Add the shredded rotisserie chicken, fajita seasoning and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3 to 4 minutes. Season with additional salt or fajita seasoning, if desired.
5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice.
6. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro lime sauce. Enjoy!