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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Portobello Fajitas Recipe

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This recipe for Chicken and Portobello Fajitas, by , is from Erin and Mike Tastes of Pura Vida, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sara Buresh


Two chicken breasts
3 peppers
2 portabella mushrooms
2 tsp. garlic
2 tsp. chili
Large red onion
Olive oil

In a medium bowl, toss the chicken with the chili powder and half of the garlic.

Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add 1 1/2 tbsp. olive oil and the chicken; seasoned with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5-10 minutes. Using a slotted spoon, transfer the chicken to a bowl and put in oven or microwave to keep warm.

Add the remaining 1 1/2 tbsp. olive oil and garlic, the frying peppers and onion to the skillet and cook over medium heat, stirring, until beginning to char, about 3-7 minutes. Stir in the mushrooms and cook, stirring occasionally, until the onion is crisp-tender, about 5 minutes.

Cut the chicken into strips and return the chicken to the pan and cook, stirring, until the vegetables are tender and the chicken is hot, about 2 minutes. Season with salt and pepper to taste.

Serve with tortillas and cheese.




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