Skillet Chicken Fajitas
Skillet Chicken Fajitas are a fast and flavorful weeknight dinner! Serve in warm tortillas with your favorite toppings
Servings: 4 servings
Equipment
Ingredients
Chicken
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts, sliced thin
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano, crushed between the palms of your hands
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon hot sauce, or to taste
- Salt and freshly ground black pepper to taste
- 1/2 of a lime, juiced
Peppers and Onions
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small yellow or white onion, thinly sliced
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl combine all of the chicken ingredients. Stir the chicken in the marinade until coated and let it marinate for 15-30 minutes.
- Preheat a 12 inch cast iron skillet over high heat with a tablespoon of olive oil. When the skillet is hot add in the sliced peppers, onion, chili powder, salt and pepper. Sauté the peppers and onions for about 4-5 minutes or until they are caramelized and have softened. Remove the peppers and onions from the skillet onto a plate and set aside.
- Add a little more oil to the hot skillet then dump in the chicken. Spread it into a single layer and let it sear without moving it for 2-3 minutes. Stir the chicken around and continue to cook until it's cooked through and no longer pink.
- Add the peppers and onions back into the skillet and cook everything for another minute. Remove from the heat and squeeze the other half of the lime over the fajitas. Serve with warm tortillas and your favorite toppings.
Video
Notes
- Nutrition does not include tortillas.
Nutrition
Calories: 289kcal | Carbohydrates: 15g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 168mg | Fiber: 2g | Sugar: 11g