Skillet Chicken Fajitas Recipe
Skillet chicken fajitas are an easy weeknight one-pan meal. This Tex-Mex favorite has healthy protein and fresh veggies all in one amazing yet simple dish.
Servings 4 people
FOR THE FAJITA SEASAONING
FOR THE CHICKEN AND PEPPERS AND ONIONS
- 2 tablespoon olive oil
- 1 teaspoon garlic minced
- 1.5 lb free range organic chicken breast cut into thin strips
- 2 red bell peppers sliced
- 2 yellow bell peppers sliced
- 2 green bell pepper sliced
- 1 medium onion sliced
- 1 teaspoon salt and black pepper
- Avocado slices for topping
- Cilantro chopped for garnishing
For the Chicken and Peppers
In large bowl, add the chicken strips and half of the fajita seasoning. Mix all well to combine and set aside for about 15-30 minutes.
Heat olive oil over medium heat in a large skillet. Add garlic and cook for 30 seconds but be careful to not burn it. Add the chicken and cook for 10-15 minutes or until the chicken is cooked through. Stir occasionally. Set aside.
In the same skillet, pour more olive oil (if necessary) and add onions, bell peppers and the rest of the fajita seasoning.
Stir fry for 5-10 minutes on medium heat. The time will depend on how tender you prefer your veggies to be. Bring the chicken into the skillet again and mix everything well to combine.
Top with cilantro and slices of avocado. Enjoy!
Nutrition facts do not include avocado.
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Serving: 1/4 | Calories: 317kcal | Carbohydrates: 15g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 1365mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g