Skillet Chicken Fajitas | Quick and Easy Weeknight Dinner | Easy Chicken Recipes

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Slice the chicken breasts in half (lengthwise, creating two thin pieces). Next, slice the portions into 3/4 inch-wide strips.

Transfer the chicken pieces to a large storage container and sprinkle the taco seasoning over it. Gently toss the chicken with tongs to coat it evenly with taco seasoning. Cover the bowl and refrigerate the seasoned chicken for at least 30 minutes. While the chicken is chilling, slice the peppers and onion into thin slices, cover the veggies, and set them aside.

Heat three tablespoons of oil to medium heat in a 12-inch cast iron skillet, and add the chicken pieces. Spread the chicken pieces out into a single layer in the skillet and allow it to cook on one side for 4 minutes. Use tongs or a spatula to flip the chicken pieces over and cook them for another 4 minutes. Squeeze the lime over the chicken and stir. Use a spatula or tongs to transfer the chicken to a plate and set it aside.

Add two more tablespoons of oil to the warm skillet and allow it to heat up for one minute. Add all of the vegetables, and sauté until they are tender-crisp. Add the chicken back to the skillet and toss ingredients. Heat chicken with vegetables for 1-2 minutes or until reheated.

Serve chicken fajitas hot with flour tortillas. Enjoy with your favorite spicy salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary