Skillet Chicken Fajitas
Want an easy, delicious recipe for Chicken Fajitas? Skillet preparation makes these easy to prep in the morning for a quick dinner tonight.
These Fajitas are full of toothsome veggies (bell peppers are high in vitamin C) and protein. Make them a complete meal when you wrap them in tortillas.
If you like bell peppers you love fajitas!
Notes & Tips:
- Boneless, skinless chicken thighs are a tender and economic substitute for chicken breasts in this recipe
- Garnish with chopped cilantro, lime wedges and sliced jalapeños
- Heat your tortillas in the microwave: cover a large plate with paper towel, then alternate tortillas with dampened paper towel, finishing with a damp paper towel. Microwave for 30 to 45 seconds.
- Cooking the peppers in the marinade ups the overall flavor packed in this simple dish.
- Top with guacamole, sour cream and/or chopped cilantro
- 1/4 cup Canola Oil (or other vegetable)
- 3 tbsp Agave Syrup
- 2 tbsp Fresh Lime Juice
- 6 clove Minced Garlic
- 1/2 tsp Cumin
- 2 1/2 tbsp Chili Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Liquid Smoke
- 1 1/2 lb Chicken Breasts (boneless, skinless)
- 3 Large Bell Peppers
- 1 Large Onion
Measure the marinade ingredients into a gallon plastic bag and squeeze to combine.
Cut chicken into strips and add to bag of marinade. Refrigerate for 2 - 4 hours.
Core and de-vein the bell peppers, then cut into strips. place in a large bowl and set aside.
Peel and slice the onion lengthwise, from pole to pole. Add to bell peppers and set aside.
Place a large skillet over medium heat. Add chicken breasts with marinade and saute until breasts are done, stirring frequently to prevent sticking. Remove from skillet to a bowl and cover to keep warm.
Add bell peppers and onions to skillet. Cook to desired tenderness, then add cooked chicken. Mix thoroughly.
Heat tortillas.
Serve immediately with tortillas on one plate and Fajitas in a separate bowl so those eating can help themselves.
Garnish with hot peppers, cilantro or spices of your choice.