Weeknight Skillet Fajitas Recipe - Allrecipes.com
Weeknight Skillet Fajitas Recipe
  • READY IN 20 mins

Weeknight Skillet Fajitas

Recipe by  

"Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
  2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
  3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
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Footnotes

  • *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2013

We loved this quick and easy fajita recipe. I did marinate the chicken for an hour in a mix of the juice from 2 limes, 2 tablespoons of fresh chopped cilantro, a tablespoon canola oil and a couple dashes of hot sauce. When it came time to sauté the chicken, I added the marinade to the skillet along with the chicken. The added flavor of the cilantro and lime made this dish right on par with the fajitas we get in our local restaurants here in New Mexico. Using the prepackaged onions and bell pepper strips made this recipe so much easier. Instead of Birdseye, though, I used Trader Joe's Fire-roasted Onions & Bell Pepper Strips, as I shop there weekly and it was more convenient. The results were delicious! This is now my go-to recipe the entire family loves. Muchas gracias!

 
Most Helpful Critical Review
Sep 06, 2013

I marinate the chicken ( for a few hours) in 1/4 cup teriyaki sauce with table soon of lime juice.really taste like a real fajitas..

 
Jul 15, 2013

I used 3 bonless breasts which is over the amount called for in order to feed 6 of us. I subbed my own homemade taco seasoning for the cumin and salt. Served on flour tortillas with rice, beans, and avocado. Tasty!

 
Jul 13, 2013

This makes a quick and easy meal and tastes delicious! The only seasoning I had was Taco Seasoning I from this site, so I sprinkled it on my chicken before browning it. Then I added more to the veggie mixture when I added it in. My husband loved this and added hot pepper sauce to his. I added plain Greek yogurt to mine. I served these fajitas with Best Spanish Rice.

 
Jul 31, 2013

These make a very quick and easy dinner and I always have the ingredients on hand for those nights when we need dinner fast. I used Penzeys fajita seasoning and it was great.

 
Jul 20, 2013

As written this recipe is lacking seasoning and it would not feed 4 people in my home. With a few minor additions it is REALLY good. I pre-seasoned the strips of chicken with fajita seasoning and let it sit for about 30 minutes. I would suggest using a cast iron pan or a pan that you can good and hot. One of the best things about fajitas is the fast sear that really develops the flavor. I then added the frozen vegetables and sprinkled another teaspoon of fajita seasoning on the vegetables. The frozen vegetables add just the right about of water to make a nice sauce. This is fast and very easy and very tasty with some minor modifications. Serve in warm tortillas with a side of Easy Spanish rice.

 
Jul 20, 2013

This was easy to make. Make sure you heat up the oil before pan searing the chicken. I marinated the chicken in lime juice and fajita seasoning for at least 30 minutes because my family likes spicy fajitas. Adding guacamole, cheddar cheese and salsa makes for a tasty dinner. I made the fajitas for 6 people (5 adults and 1 child) and I think I needed at least 1 and 1/2 bag of peppers.

 
Jul 12, 2013

This was good! It made enough to fill 4 medium-sized tortillas. We topped this with salsa, shredded cheddar cheese, plain nonfat Greek yogurt (tastes like sour cream in the fajita, but is much healthier), and leftover Mexican rice. The only change I made was to add salt, pepper, and garlic powder to the chicken. Yum!

 

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Nutrition

  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 1117 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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