Skillet Chicken Fajitas with Peppers, Onions, and Warm Tortillas
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fajita seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour tortillas
- Lime wedges, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken, fajita seasoning, salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Add the sliced peppers and onion. Cook for 6 to 7 minutes, stirring often, until the vegetables are softened but still have a little crunch.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Return the cooked chicken to the skillet and toss everything together for 1 minute to combine and warm through.
- Warm the tortillas in a separate dry skillet or directly over a low flame for 20 to 30 seconds per side until soft and pliable.
- Serve the chicken and vegetable mixture with the warm tortillas and lime wedges on the side.
Notes
Slice the chicken and vegetables to similar thicknesses so everything cooks evenly in the skillet. If your fajita seasoning is mild, add an extra pinch of chili powder during step one. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the mixture before serving in fresh tortillas.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Knife, Cutting Board
Cuisine: Mexican
Equipment: Large Skillet, Knife, Cutting Board