Chicken Fajita Dinner Skillet Recipes
SKILLET CHICKEN FAJITAS
Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right 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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix first 5 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.
Nutrition Facts : Calories 621 calories, Fat 24g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 999mg sodium, Carbohydrate 61g carbohydrate (3g sugars, Fiber 4g fiber), Protein 38g protein.
CHICKEN FAJITA DINNER SKILLET
I made this the other day when I was trying to use up some frozen fajita vegetables. My husband begged me to write it down and make it again, since I tend to never make the same thing twice. I have put in instructions if you prefer to use fresh vegetables. I have seen a copycat recipe for Emeril's Bayou Blast cajun seasoning on this site, so if you can't find it at the store, use that. We like some kick, so if you aren't a huge fan of spice, cut the amount of Bayou Blast to taste. The leftovers were great for breakfast with scrambled eggs!
Provided by ChipotleChick
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in the oven or microwave until fork-tender.
- Set aside and let cool.
- Sprinkle the chicken on both sides with Bayou Blast.
- Grill or broil until no longer pink in the middle (I use my George Foreman grill, 5-6 minutes per side).
- Slice the chicken and set aside.
- Heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
- In a large skillet, heat the olive oil over medium-high.
- Slice the potatoes, and distribute evenly in the pan, in one layer.
- Cook until a deep golden brown, then turn and brown on the other side.
- Add the chicken and vegetables, garlic, and another generous dash of the Bayou Blast.
- Heat through, and serve with warm tortillas and desired garnishes.
Nutrition Facts : Calories 672.6, Fat 18.9, SaturatedFat 3.6, Cholesterol 68.4, Sodium 675.1, Carbohydrate 85, Fiber 7.6, Sugar 3.4, Protein 39.3
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