One Pan Chicken Fajitas
Servings: 4
Ingredients
- 3 Bell peppers sliced
- 1 Onion sliced
- Olive oil
- Salt, pepper, garlic powder (for the veggies)
- 1 lb Chicken Breast cut into thin strips
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each garlic powder, onion powder, dried cilantro, cumin
- 1 Lime juiced
- Fresh Cilantro
- Fajita size flour tortillas
Instructions
- Start by slicing 3 medium sized bell peppers and a large onion into strips and season them with salt, pepper, and garlic powder.
- Next, place a large pan over medium-high heat with a drizzle of olive oil. Add your seasoned peppers and onions. Let them to cook down stirring periodically.
- While the veggies are cooking, cut two chicken breasts into thin bite sized strips and add them to a large bowl. Season the chicken with olive oil, salt, pepper, chili powder, cumin, garlic powder, onion powder, and dried cilantro. Stir well.
- Once the veggies are cooked, remove them from the pan and add your seasoned chicken to the skillet. Allow the chicken to cook for 6-8 minutes until golden and reaching an internal temperature of at least 165 degrees.
- Once the chicken is fully cooked, add the veggies back to the skillet. Reduce the heat to low and add the juice from one lime and some fresh cilantro.
- Heat up flour tortillas and add a scoop of the peppers, onions, and chicken. I like to top them with a drizzle of store bought microwavable queso and serve with homemade salsa and rice. Enjoy!
Notes
- This recipe makes at least 8-10 fajitas depending on how full you stuff the flour tortillas.
- I used 2 chicken breasts for this recipe, but you could also use boneless skinless chicken thighs.
- I used 3 medium red and orange peppers, but any color bell pepper will work for this recipe.
- Be sure to cut the peppers and onion thin and about the same size so they cook evenly in the pan.
- I like the blend of seasoning I use on the chicken, but you could swap those for a fajita or taco seasoning packet if you don’t want to measure out all of the seasonings.
- This recipe can be prepped the night before by slicing up the veggies and chicken and storing in air tight containers. You can also go ahead and season the chicken allowing it to marinate for added flavor.
- Leftovers of this recipe reheat really well making it a great lunch prep as well.
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