I came up with this recipe one night while submerged in the depths of a fajita craving. I serve it over white rice with the cheese blend melted down over top. Sometimes I spice things up with a dollop of sour cream; as it melts down over the hot chicken and rice it makes the juice all creamy and delicious.

Ingredients

3 serv.

large vidalia onion↗1
lb boneless skinless chicken breast↗1
(1 1/8 ounce) packet fajita seasoning mix1
cups white rice, prepared↗4
cup Mexican blend cheese↗1

Step-by-step instructions

1
Rough chop onion.
2
Sauté over medium heat until soft and translucent, remove from heat.
3
Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
4
Shred chicken.
5
Add chicken and onion back to pan.
6
Mix seasoning packet in 3/4 to 1 cup of water.
7
Pour over chicken and onion.
8
Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.

Source: food.com

Original recipe ↗

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