Sometimes the packet wins. It is easy, fast, and honestly? Not bad. But tonight, the packet did not stand a chance, mostly because I did not have one.

So I reached for the spice jars instead. Smoked paprika, cumin, cayenne. I mixed them together and let the warm, earthy scent fill the kitchen. The onions sizzled in butter, the peppers softened, and the chicken turned golden and tender.

Homemade Fajita Spice Blend

What You Will Need:

• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

To Use:

This blend is perfect for seasoning about 1 to 1½ pounds of chicken, beef, or vegetables for fajitas. Simply sprinkle it over your protein and veggies while they cook or toss everything in a bowl with a bit of oil and the seasoning before it hits the heat.

Tip: Double or triple the mix and store it in a small jar for next time. Because let’s be honest … next time, you might still want easy. And now, you can have both.

Chicken Fajitas

What You Will Need:

• 4 to 6 chicken tenders
• 4 teaspoons homemade fajita seasoning, divided
• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• Tortillas, for serving
• Optional toppings: sour cream, shredded cheese

What You Will Need To Do:

1. Cook the chicken tenders.
   Lay out the chicken tenders and sprinkle 1 teaspoon of fajita seasoning evenly over one side. In a large skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the chicken seasoned side down in a single layer. Do not move them, let them sear until the edges begin to turn opaque and white, about 3 to 5 minutes. While the first side cooks, sprinkle 1 more teaspoon of fajita seasoning over the top side. Flip the tenders and cook the other side for another 3 to 5 minutes, until fully cooked through. Transfer the cooked chicken to a warmer while you prepare the vegetables.

2. Sauté the onion.
   Reduce the heat to medium-high. Add 1 tablespoon of butter to the skillet and let it melt. When it begins to bubble, add the sliced onion and sauté until softened and translucent—about 4 to 5 minutes.

3. Add the peppers and seasoning.
   Add the sliced green, yellow, and orange bell peppers to the skillet. Sprinkle with 1 to 2 teaspoons of the remaining fajita seasoning, depending on taste. Stir to coat well and cook until the peppers are tender and slightly caramelized—about 10 to 15 minutes.

4. Slice the chicken.
   Remove the chicken tenders from the warmer and slice into thin strips.

5. Combine and finish.
   Return the sliced chicken to the skillet with the vegetables. Toss to combine and heat through—about 3 to 5 minutes. Remove from heat.
6. Warm the tortillas.
   While the filling finishes, warm your tortillas in a dry skillet or microwave until soft and pliable.

7. Assemble and serve.
   To serve, spread a layer of sour cream onto each warm tortilla. Sprinkle with shredded cheese, then spoon the hot chicken, onion, and pepper mixture over the top. Fold and enjoy immediately.

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A post shared by Jeanie Jo (@mealandgrace.blog)

Dinner was simple. Fajitas. Nothing fancy. But they tasted like something more. Like care. Like showing up. Like choosing flavor over convenience, even if by accident. And maybe that is enough. One small choice that turns into something better than expected.

Gracefully yours,

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