Recipe by Birds Eye®
"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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boneless, skinless chicken breasts, thinly sliced
1 (14 ounce) bag
Birds Eye® Recipe Ready Tri-Color Pepper & Onion Blend
ground cumin or fajita seasoning blend
flour tortillas, warmed
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!
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..
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!
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Weeknight Skillet Fajitas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 127
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