Baby Bok Choy Chicken Fajitas

Ingredients

Fajita Spice Blend:

• 2 tsp chili powder
• 1/2 tsp cumin powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp white granular sugar
• 1/2 tsp chicken bouillon
• 1 tsp sea salt
• 1 tsp ground black pepper

Fajitas

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 2″ strips
• 1 lime, juiced
• 3 Tbsp vegetable oil (reserve 1 tablespoon for later)
• 1 yellow onion, sliced into half moons
• 4 garlic cloves, minced
• 1 red bell pepper, seeded and cut into 2″ strips
• 1 yellow bell pepper, seeded and cut into 2″ strips
• 2 Roma tomatoes, diced
• 1 jalapeño chile pepper, seeded and sliced lengthwise
• 1 (5 ct) bag Jade Baby Bok Choy, heads split in half vertically
• Corn or flour tortillas

Directions

To make the Fajita Spice Blend, combine all the dry ingredients and mix well in a large mixing bowl.

Add the strips of chicken breast to the spice blend. Add the lime juice. Mix well to coat the chicken and set aside to marinate while you are working on the rest of the meal.

In a large skillet over medium-high heat, add 2 tablespoons of oil and heat until hot, about 2 minutes.

Carefully add the onions and sauté until translucent, about 3 minutes.

Add the garlic, red and yellow bell peppers, tomatoes and jalapeño and cook until softened, about 5  minutes.

Remove vegetables from the skillet and set aside in a bowl. Add remaining 1 tablespoon of the vegetable oil to the hot skillet. Add the strips of chicken and brown each side, about two minutes per side.

Add back all of the vegetables into the skillet, including the halved Baby Bok Choy and cook for another 5 minutes, stirring frequently.

Serve hot with warm corn or flour tortillas. You may spoon the mixture into the tortillas to eat, or serve the tortillas alongside.