dinner
Simple Skillet Fajitas
Move over, taco Tuesdays—it’s time for fajita Fridays! Our DIY take on a Mexican restaurant favorite comes together in just 30 minutes. Serve with a side of sour cream, salsa, guacamole, shredded cheese, or all of the above.
Servings:
4
Total Time:
30m
Prep Time:
20m
Cooking Time:
10m
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts, cut into thin slices
- 1 tablespoon olive oil
- 1 pack fajita seasoning (1.27 ounces)
For the veggies
- 2 tablespoons olive oil, divided
- 1 white onion, thinly sliced
- 2 red or yellow bell peppers, thinly sliced
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Juice of half a lime
- Warm flour tortillas, for serving
Preparation Instructions
- Marinate the chicken—Add chicken, olive oil, and fajita seasoning to a large bowl or zip-top plastic bag. Toss or shake to ensure that all chicken is evenly coated. Refrigerate for 15 minutes.
- Sauté the veggies—Heat olive oil in a large ceramic non-stick skillet over high heat. When a drop of water sizzles, in pan, it’s good to go. Add peppers, onions, and chili powder, along with a little salt and pepper. Sauté until veggies have softened slightly, about 4 minutes. Remove veggies from pan and set aside.
- Cook the fajitas—Reduce heat to medium-high. Heat another tablespoon of olive oil in ceramic non-stick skillet. When hot, add chicken mixture and sauté until chicken is golden brown and cooked through, about 5 to 6 minutes. Return veggies to ceramic non-stick skillet, stir to combine, then squeeze lime juice over the top. Cook for another minute and serve sizzling hot with warm flour tortillas.
Tips
Mix it Up
These fajitas also work great with steak or shrimp—use a combo of meats for a fun surf and turf (or turf and turf) variation.
Make it Easier
Our GreenPan Ceramic Nonstick Frypans handle everything from sautéing veggies to browning meats and clean up in minutes, no soaking required.
