Easy Skillet Chicken Fajitas
A one-pan, quick-fix dinner featuring skillet fajitas made with chicken thighs, onions, and bell peppers.
Servings: 4 Servings
Calories: 462kcal
Ingredients
Ingredients:
- 4 tablespoons canola oil separated
- 1 - 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons TAK's Easy Taco Seasoning or 1 tablespoons store-bought taco seasoning
- ½ of a yellow onion cut into ¼" rings
- ½ of a red bell pepper stemmed, seeded and cut into ¼" rings
- ½ of a green bell pepper stemmed, seeded and cut into ¼" rings
- Generous pinch of Kosher salt
- Pinch of black pepper
Optional Ingredients for Serving:
- Flour or Corn Tortillas
- Shredded Cheese Cheddar or Monterey Jack
- Easy Guacamole
- Sour Cream
Instructions
- Pat the chicken dry. With a sharp knife, cut into ¼" strips. Transfer the chicken to a bowl and drizzle with 1 tablespoon of canola oil and sprinkle over Tex-Mex seasoning. Toss until the chicken is evenly coated with the spices.
- Place a large skillet over medium-high heat and add 2 tablespoons of canola oil. Once the oil has come to temperature, add the chicken and allow to cook for 4 minutes. Turn each strip and allow to cook for 4 minutes more. Remove the chicken from the pan, and set aside.
- Reduce the heat to medium. If the skillet appears dry (with little-to-no oil remaining), add the last tablespoon of canola oil to the skillet. Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 5-7 minutes, until softened. Remove from the heat. Add the chicken back to the skillet, toss to combine and serve.
Nutrition
Calories: 462kcal | Carbohydrates: 4g | Protein: 61g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 181mg | Sodium: 431mg | Potassium: 1126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 723IU | Vitamin C: 36mg | Calcium: 17mg | Iron: 1mg