Manic Monday: Fajita

The weekend is over and it's back to reality! Each Monday we will post an easy recipe, either for the crockpot, quick fix or five ingredient or less recipe. Here's to eating healthy, simply!

This week's meal is a bit of a cheat.  It features Frontera's Classic Fajita Skillet Sauce.  Add this sauce to the following recipe developed by Rick Bayless, winner of Top Chef Masters:

Favorite Chicken Fajitas

1 onion, halved, thinly sliced
1 poblano chile and red bell pepper sliced
1 1/2 lbs boneless chicken, sliced into 1/4" strips (or tofu)
1 pouch Frontera Fajita Skillet Sauce

1.  Cook onion and peppers in 1 tablespoon oil in large nonstick skillet until tender.  Remove to a plate.  In three batches, cook chicken (or tofu) until brown, about 5 minutes.
2.  Stir vegetables and sauce into meat; heat through
3.  Serve in warm tortillas with cilantro, salsa and guacamole.
(I also like to serve over a bed of lettuce and salsa for a tasty salad!).