Fajita Veg Skillet (Fennel + Zucchini + Peppers)
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Ingredients
2 tbsp avocado oil or olive oil
1 large fennel bulb, thinly sliced (save fronds for garnish)
1 large zucchini, sliced into half-moons
2 peppers (any pepper), thinly sliced
1 medium yellow onion, thinly sliced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
Instructions
1.If using ground meat: Heat the skillet over medium-high heat, add the ground meat, and cook until browned. Season with a pinch of salt. Transfer to a bowl and set aside (leave a little fat in the pan if there is any).
2.Heat oil in a large skillet over medium-high heat (skip or reduce oil if you already cooked ground meat and the pan has enough fat).
3.Add onion and fennel (and jalapeño if using). Cook 5–6 minutes, stirring occasionally, until starting to soften and lightly brown.
4.Add peppers and zucchini. Cook 6–8 minutes until crisp-tender.
5.Check for doneness: the peppers and zucchini should be tender enough to bite easily, but still have a little firmness and should not be mushy. The fennel and onion should look softened and lightly browned.
6.Add garlic powder (or minced garlic, if using cloves) and spices (cumin, paprika, oregano, salt, pepper, and chili powder if using). Stir 30–60 seconds.
7.If using shredded chicken: Stir it in now and cook 1–2 minutes just to warm through.
8.If using ground meat: Add it back to the skillet and toss to combine, 1–2 minutes.
9.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
10.Turn off heat. Taste and adjust salt.
11.If using lime juice, squeeze or stir it over everything at the end.
12.If using eggs: Cook eggs separately (fried or scrambled) until done and serve on top of the fajita veggies.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
