Skillet Chicken Fajitas Recipe

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Skillet Chicken Fajitas Recipe
Skillet Chicken Fajitas Recipe photo by Taste of Home
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Skillet Chicken Fajitas Recipe

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Fresh flavor with a flair describes this quick and easy recipe. Fajitas are great for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. —Lindsay St. John, Plainfield, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 medium sweet red pepper, cut into strips
  • 1/2 medium yellow pepper, cut into strips
  • 1/2 medium green pepper, cut into strips
  • 1/2 cup salsa
  • 12 flour tortillas (8 inches), warmed
  • 1-1/2 cups shredded cheddar cheese or Monterey Jack cheese

Directions

Mix first five ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes.
In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan.
In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese. Yield: 6 servings.
Originally published as Chicken Fajitas in Taste of Home June/July 1993, p27

Nutritional Facts

1 serving: 621 calories, 24g fat (8g saturated fat), 91mg cholesterol, 999mg sodium, 61g carbohydrate (3g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 1 starch, 2 meat, 1 vegetable.

  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 medium sweet red pepper, cut into strips
  • 1/2 medium yellow pepper, cut into strips
  • 1/2 medium green pepper, cut into strips
  • 1/2 cup salsa
  • 12 flour tortillas (8 inches), warmed
  • 1-1/2 cups shredded cheddar cheese or Monterey Jack cheese
  1. Mix first five ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes.
  2. In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan.
  3. In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese. Yield: 6 servings.
Originally published as Chicken Fajitas in Taste of Home June/July 1993, p27

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