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Chicken and Bacon Fajitas

"This is a colourful and flavorful fajita filling served in hot, sparkling flour tortillas. Absolutely delicious! And for those who are watching their carbs, it's miles simply as right eaten with a fork without the tortillas!"

Ingredients :

3 boneless, skinless fowl breast halves
salt to flavor
three slices peppered bacon, diced
half cup chopped onion
1 chopped green bell pepper
1 chopped purple bell pepper
1 half of cups chopped mushrooms
1 cup cherry tomatoes, reduce in half
3/4 cup chopped cilantro
8 massive flour tortillas (burrito size), warmed to melt

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H

Heat a large skillet over medium-high heat. Cook the chook breasts till the out of doors is golden brown, and the juices run clear. Salt the breasts to flavor, then set aside.
Cook the bacon in the warm skillet till it starts offevolved to launch some oil. Stir within the onion, and bell peppers; cook dinner until the bacon is crispy and the onions are transluscent. Stir within the tomatoes and mushrooms, and preserve cooking till the mushrooms have softened.
Slice the cooked chicken breasts into bite-sized portions, then add to the skillet along side the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.

Notes :

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