Holly in the PNW

The girl that can't sit still!

Skillet Chicken Fajitas

I try and eat healthy unless I’m baking something delicious for my blog. You always need a little room for baked goods, right? When I’m not baking I’m usually cooking a healthy meal. Skillet chicken fajitas are one of my easy and healthy go-to dinners I eat at least once a week. If you stick to the basics they are pretty healthy and you should have some left over for lunch tomorrow!

Sautéed onions and peppers with seasoned chicken, you will devour this meal as fast as you put it on your plate. It’s quick, easy and healthy. It has a nice little kick to it but if you like it spicy you can add more hot sauce to the recipe. Grab that skillet and start cooking!

After you cook up all the ingredients in the skillet spoon the mixture onto a tortilla and add some fresh pico de gallo or salsa. I used my simple and easy homemade pico de gallo, but any store bought brand will work.

You can keep this meal more on the healthy, lean side or you can add your favorite cheese and avocados. Either way, healthy or not, you’ll love this skillet chicken fajita recipe.

Enjoy!!!

Print

Skillet Chicken Fajitas

Course Dinner, Main Course
Cuisine Mexican
Keyword Skillet Chicken Fajitas
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

Chicken Fajitas

  • 2 pounds chicken breasts (thinly sliced)
  • 4 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp hot sauce (or more if you want it spicy)
  • Juice of one lime

For the Peppers and Onions

  • 1 tbsp extra virgin olive oil
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 orange bell pepper (thinly sliced)
  • 1 yellow onion (thinly sliced)
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt

Instructions

  1. In a large bowl combine all of the chicken fajita ingredients. Do not add the lime juice or pepper and onion ingredients.

  2. Toss the thinly sliced chicken in the marinade until coated. Cover and refrigerate for 30 minutes.

  3. Preheat a large cast iron skillet over high heat with 1 tablespoon of oil.

  4. When the skillet is hot add in the sliced peppers, onion, chili powder and salt.

  5. Saute the peppers and onions for about 4 minutes or until they are softened slightly.

  6. Remove the peppers and onions from the skillet onto a plate and set aside.

  7. Add one more tablespoon oil to the skillet.

  8. Add in the chicken fajita mixture and saute until the chicken is cooked thoroughly and is no longer pink (cook to at least 165 degrees!).

  9. Add the peppers and onions back into the skillet. Squeeze the lime juice over the chicken, peppers and onions.

  10. Mix everything together until well combined and heated evenly (about 1 minute). Serve immediately.

  11. Serve the fajitas on tortillas and top with pico de gallo or salsa. If desired, top with your favorite cheese and sliced avocados.