Skillet Chicken Fajitas Recipes

FAJITA SKILLET

This amazing recipe gives you authentic fajita flavor in 30 minutes without using a mix! And pineapple and tomato combine for a real treat that will have everybody coming back for seconds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Fajita Skillet image

Steps:

In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

Nutrition Facts : Calories 390 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 717mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

Ingredients

2 flour tortillas (10 inches), cut into 1/2-inch strips
3 tablespoons olive oil, divided
1/2 pound boneless skinless chicken breasts, cut into strips
1/2 pound beef top sirloin steak, cut into thin strips
1 medium green pepper, sliced
1 small onion, sliced
2 tablespoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons lime juice
1 cup cubed fresh pineapple
1 medium tomato, coarsely chopped

CAST IRON CHICKEN FAJITAS

When you don't want to grill outside, use a cast iron skillet on your stove top to create great-tasting chicken fajitas. You'll need a fairly large skillet, at least 12 inches or larger, to handle the chicken and all the vegetables. Just don't forget that last squeeze of lime juice over everything. It adds just the right touch! Serve fajitas with toppings like salsa, pico de gallo, shredded cheese, sour cream, and guacamole.

Provided by Bibi

Time 1h35m

Yield 8

Number Of Ingredients 15

Cast Iron Chicken Fajitas image

Steps:

Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 67.2 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 5.1 g, Protein 28.6 g, SaturatedFat 5.5 g, Sodium 1192.8 mg, Sugar 4.1 g

Ingredients

2 pounds boneless, skinless chicken breasts
1 ½ teaspoons ground cumin
1 teaspoon chipotle chile powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
½ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon dried Mexican oregano
½ teaspoon ground black pepper, or to taste
2 medium bell peppers, sliced
1 medium onion, sliced
3 tablespoons extra-virgin olive oil, divided
1 medium lime, juiced
16 (8 inch) flour tortillas, warmed