Skillet Chicken Fajitas Recipe
Skillet chicken fajitas are an easy weeknight one-pan meal. This Tex-Mex favorite has lean protein and fresh veggies all in one amazing yet simple dish.
Servings: 4 people
Ingredients
FOR THE FAJITA SEASAONING
- ½ tablespoon chilli powder
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
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
Instructions
For the Fajita Seasoning
- 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.
To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the chicken breasts has reached 160°F.
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 a 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.
Nutrition
Serving: 1/4 | Calories: 317kcal | Carbohydrates: 15g | Protein: 38g | Fat: 12g | Cholesterol: 105mg | Sodium: 1365mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g