Description
Juicy seasoned chicken, tender peppers, and sweet onions come together in one sizzling skillet for a fast and flavorful dinner that is easy enough for weeknights and satisfying enough to crave again.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large orange bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 8 small flour tortillas
- 1/2 cup salsa, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Heat a large skillet over medium-high heat for 1 to 2 minutes.
- In a large bowl, toss the sliced chicken with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until well coated.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the sliced onion and bell peppers. Cook for 4 to 5 minutes, stirring occasionally, until slightly softened and lightly browned. Transfer to a plate.
- Add the seasoned chicken to the same skillet in a single layer. Cook for 5 to 6 minutes, stirring once or twice, until nearly cooked through and lightly browned.
- Return the peppers and onions to the skillet and cook for 3 to 4 minutes more, until the chicken is fully cooked and the vegetables are tender.
- Remove from the heat, stir in the lime juice, and sprinkle with chopped cilantro.
- Warm the tortillas, fill with the chicken and vegetable mixture, and serve with salsa.
Notes
- Do not overcrowd the pan, or the ingredients may steam instead of sear.
- Warm the tortillas before serving so they stay soft and easy to fold.
- A fresh squeeze of extra lime at the table brightens the flavors even more.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 760mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 125mg
Keywords: one pan chicken fajitas, chicken fajita skillet, easy fajitas, weeknight dinner, tex mex chicken