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.
Mixing all the ingredients from the fajita seasoning recipe in a small bowl. Set aside.
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!
Video
Notes
Nutrition facts do not include avocado.Click HERE to watch the web story.
To make sure the chicken is cooked through, use a meat thermometer to check the internal temperature of the chicken breasts has reached 160F degrees.
Make sure not to overcrowd the pan, especially if you are doubling or tripling the recipe. This way the ingredients sear, instead of steam.
Use a cast-iron pan when possible as you get the best char on the chicken and bell peppers with cast-iron pan.
To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
To reheat: Rewarm leftover chicken fajitas in the microwave or on the stovetop.
To freeze: Freeze in a freezer-safe bag once the fajitas have reached room temperature. Freeze for up to 3 months.