Chicken Fajita Dinner Skillet Recipes

SKILLET CHICKEN FAJITAS

Skillet Chicken Fajitas image

Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. -Lindsay St. John, Plainfield, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons olive oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1/2 medium sweet red pepper, cut into strips
1/2 medium yellow pepper, cut into strips
1/2 medium green pepper, cut into strips
1/2 cup salsa
12 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese or Monterey Jack cheese

Steps:

Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

Nutrition Facts : Calories 621 calories, Fat 24g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 999mg sodium, Carbohydrate 61g carbohydrate (3g sugars, Fiber 4g fiber), Protein 38g protein.

CHICKEN FAJITA DINNER SKILLET

Chicken Fajita Dinner Skillet image

I made this the other day when I was trying to use up some frozen fajita vegetables. My husband begged me to write it down and make it again, since I tend to never make the same thing twice. I have put in instructions if you prefer to use fresh vegetables. I have seen a copycat recipe for Emeril's Bayou Blast cajun seasoning on this site, so if you can't find it at the store, use that. We like some kick, so if you aren't a huge fan of spice, cut the amount of Bayou Blast to taste. The leftovers were great for breakfast with scrambled eggs!

Provided by ChipotleChick

Categories Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, rinsed and patted dry
4 medium russet potatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 (8 ounce) package frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 white onion, sliced)
1 tablespoon emeril bayou blast seasoning
8 small tortillas, warmed
sour cream, to garnish
salsa, to garnish
shredded cheddar cheese, to garnish

Steps:

Cook the potatoes in the oven or microwave until fork-tender.
Set aside and let cool.
Sprinkle the chicken on both sides with Bayou Blast.
Grill or broil until no longer pink in the middle (I use my George Foreman grill, 5-6 minutes per side).
Slice the chicken and set aside.
Heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
In a large skillet, heat the olive oil over medium-high.
Slice the potatoes, and distribute evenly in the pan, in one layer.
Cook until a deep golden brown, then turn and brown on the other side.
Add the chicken and vegetables, garlic, and another generous dash of the Bayou Blast.
Heat through, and serve with warm tortillas and desired garnishes.

Nutrition Facts : Calories 672.6, Fat 18.9, SaturatedFat 3.6, Cholesterol 68.4, Sodium 675.1, Carbohydrate 85, Fiber 7.6, Sugar 3.4, Protein 39.3

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