Skillet Chicken Fajitas Recipe Brings the Restaurant Home (20 Minutes) by Donna John
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Who says fajitas are only for the weekends or that you have to go to a restaurant to get them? This easy chicken fajita skillet recipe is cooked on your stove top. Quick, easy and delicious! No grill to heat up and you can stay inside where it's nice and warm.
Boneless chicken breast is cut into thin slices and then seasoned in a mixture of chopped fresh cilantro, olive oil, dried oregano, chili powder, garlic powder and ground cumin. A sliced red and green bell pepper (check out the health benefits of peppers), onion and corn is cooked in a skillet and seasoned with chili powder and lime juice. The vegetables are removed to a plate so you can quickly cook the chicken in the same skillet. Add the vegetables back and you've got a low-sodium skillet full of tender, juicy chicken fajitas.
Serve these gluten-free, high-protein skillet chicken fajitas with flour or corn tortillas, guacamole or sliced avocado, sour cream, salsa, pico de gallo or your favorite Mexican side dishes. Be sure to read about the health benefits of protein.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 pound chicken breasts, cut into thin, bite-sized slices
Chicken Seasoning
- 3 tablespoons fresh chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
Vegetables
- 2 teaspoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup fresh or frozen corn
- 1 onion, sliced
- 1 teaspoon chili powder
- 1 tablespoon lime juice
Here’s how to make it:
- Combine the chicken seasoning ingredients. Put the chicken into a bowl and toss to coat with the spices. (Want to make this chicken recipe even easier? Use pre-seasoned chicken fajitas. If you have time, let the chicken sit in the seasonings to marinate.)
- Heat 2 teaspoons of olive oil in a skillet. Add the peppers, corn, onion and chili powder. Cook about 5 minutes or until vegetables begin to soften. Season with salt and pepper, to taste. Remove from the pan.
- To the same skillet, add the chicken. Cook over high heat until the chicken is cooked through.
- Add the pepper mixture back to the skillet along with the lime juice. Heat through. Taste and add more salt and pepper, if needed. Serve. Store any leftovers in an airtight container in the fridge up to three days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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