Chicken Fajitas
Weeknights are exactly when corporations win.
You’re tired, short on time, and the pitch is always the same: takeout, frozen dinners, “healthy” convenience foods engineered to be cheap, addictive, and shelf-stable—not nourishing. This fajita seasoning is how you opt out.
With a few real spices and no industrial fillers, you can turn simple chicken and vegetables into a fast, deeply flavorful meal in minutes. No packets. No “natural flavors.” No ultra-processed shortcuts designed to hijack your hunger signals and keep you dependent.
This recipe is also built for real life. Mix the seasoning once and keep it in a jar. Season chicken ahead of time and refrigerate or freeze it. On busy nights, dinner becomes a quick sauté—not a decision spiral that ends in an app and a delivery fee.
Better health doesn’t come from perfection. It comes from systems that make the right choice easier than the corporate one. This is one of those systems: fast, flexible, make-ahead friendly food that supports steady blood sugar, real satiety, and independence from industrial meals masquerading as convenience.
Real food. Real flavor. On your schedule—not theirs.
Ingredients
1 tablespoon Olive or Avocado Oil
1 lb chicken strips
1 cup sliced onion
1 cup sliced bell pepper
1 package of Siete Chicken Fajita Seasoning Mix (or use recipe below)
1 dollop plain Greek yogurt for serving
Siete-Style Chicken Fajita Seasoning (DIY)
1 1/2 teaspoons smoked sea salt
1/2 teaspoon fine sea salt
2 teaspoons garlic powder
1 1/2 teaspoons onion poweder
1 1/2 teaspoons date sugar or finely ground dried dates
1 teaspoon paprika (use smoked paprika if you want extra depth.
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon crushed red chilli flakes (adjust to heat preference).
1 teaspoon red bell pepper powder
1 teaspoon green bell pepper powder
If you don’t have these powders, dehydrate thin-sliced bell peppers at a low temperature, then grind. Or skip this step; it’s still excellent without them.
Instructions
Add 1 tablespoon of oil to a large skillet and heat over medium-high heat.
Cook 1 lb chicken with 1 seasoning pouch, 1 cup sliced onion, and 1 cup sliced bell pepper.
Stir and cook for 3-5 minutes or until done.
Serve with a dollop of plain Greek yogurt instead of sour cream.