Easy Chicken Fajita Skillet Recipe – 3 Smart Points

Easy Chicken Fajita Skillet

Who says you always have to eat fajitas in a flour tortilla? Yes, I know it is delicious. Aren’t all carbs? But having your fajita straight out of the skillet is a highly underestimated option. Not only are you saving calories, carbs, fat, and sugar grams, but you can really enjoy the wonderfully bold flavors of the chicken this way. And you can go crazy on the toppings without worrying about it dripping out all over you. I will often make this chicken fajita skillet, and then use the meat on top of salads, rice, beans, or just as is with some of my favorite fajita toppings. Just remember to add in the Smart Points for any extras you may add, like guacamole, sour cream, or cheese. Any way you serve it, this tasty recipe will clearly makes its point – that you don’t always need a tortilla to rock a fajita. Enjoy!

Chicken Fajita Skillet
Print Recipe
Tender, marinated chicken is the star of this quick and easy dinner recipe. Skip the tortilla, and enjoy this delicious dish straight out of the pan.
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Chicken Fajita Skillet
Print Recipe
Tender, marinated chicken is the star of this quick and easy dinner recipe. Skip the tortilla, and enjoy this delicious dish straight out of the pan.
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
10 minutes 8 hours
Ingredients
Servings: servings
Instructions
  1. In a large bowl toss chicken with lime juice and seasonings. Cover and refrigerate overnight.
  2. Heat half of the oil in a large skillet over medium high heat.
  3. Sauté the garlic, onion, and bell peppers until crisp-tender. Remove from pan and set aside.
  4. Return skillet to heat, and add in remaining oil once pan is hot. Remove chicken from marinade and cook in skillet for about 5-6 minutes, or until it’s no longer pink inside. Toss with cilantro, and serve.
Recipe Notes

Entire recipe makes 4 servings

Serving size is 1/4th of pan (about 1 3/4 cups)

Each serving = 3 Smart Points

PER SERVING: 160 calories; 6.5g fat; 1g saturated fat; 0g carbohydrates; 0g sugar; 0g fiber; 24g protein

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Comments

  1. Lissa Mann says:

    Why can’t we print this recipe?

  2. Hi, you mention adding oil twice in the directions but only once in the ingredients list. Is the 1 T oil to be divided? Thanks. Sounds delicious and easy!

  3. Carey Perkins says:

    Why no print option?

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