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1
If chicken breasts, green and red bell peppers and onions aren't already chopped (diced) chop each individually then mix together.
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2
After mixing the chicken breast with vegetables, add 3 dashes of McCormick Fajitas seasoning, then stir.
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3
Using a frying pan preferably a Mongolian frying pan add 2 tablespoons of vegetable oil (stops the meat and veggies from sticking) and set the stove temperature to a low setting.
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4
After a minute carefully pour the fajitas into the pan and stir until all meat and veggies are spread out.
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5
Place lid over pan and allow to simmer for 2 to 3 minutes.
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6
After 2-3 minutes carefully stir the fajitas and allow to cook on the opposite side.
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7
The chicken should be half done by then.
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8
After flipping the fajitas place the lid over the pan again, allowing it to slow cook for another 2 to 3 minutes.
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9
Within 3 minutes the fajitas should be fully cooked (Note: the chicken should be light brown and tender while the veggies slightly dark and soft).
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10
Place lid on the fajitas and turn the stove temperature to very low in order keep fajitas hot.
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11
If not multitasking, start on the mashed potatoes.
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12
Place a pot of warm water on the stove and set stove temperature to low.
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13
After water starts to boil add 1/2 stick of butter to the water.
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14
After butter melts add 2 boxes of Idaho Potato Mashed Potatoes and stir until the potatoes smoothens out.
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15
If the potatoes thicken add 3 cups of water.
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16
Add 4 cups of milk (preferably 2% or Low fat) then continue to stir.
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17
Add a dash of onion powder.
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18
Add a dash of garlic salt.
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19
Add a dash of ground black pepper.
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20
Add 2 dashes of sea salt.
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21
Stir the mashed potatoes until the thick and creamy texture.
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22
When serving, place mashed potatoes in center of the plate then place the chicken fajitas on top of the potatoes and enjoy!
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23
:)
