Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.

We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.

You could buy each of the spices and seasonings individually, but we prefer to buy a "skillet sauce" that perfectly seasons the fajita ingredients.



  • 1 large chicken breast
  • 1 bell pepper, any color
  • 1 white or sweet onion
  • 1 package "skillet sauce," found near taco shells
  • Small corn tortillas, sour cream, cheese and avocado (optional)


  1. Slice the pepper and onion into strips and set aside.
  2. Cut the chicken into bite-size pieces. 
  3. Heat some oil in a skillet over medium-high heat. Add the vegetables and cook for 3-4 minutes, until beginning to soften and brown.
  4. Remove all the vegetables to a plate and cook the chicken. Make sure the pieces are cooked through, then remove them to the veggie plate.
  5. Heat the skillet sauce in the same pan to a boil, then add the other ingredients. Stir for a few minutes, until everything is hot and the sauce has reduced.
  6. Serve in a tortilla with toppings like sour cream, cheese and avocado


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