Who has you always have to eat fajitas in a tortilla? I know, those carbs are delicious. But take my word for it – having your fajita straight out of the skillet is a HIGHLY underestimated option that you should no longer ignore.
The wonderful and bold flavors of the chicken and vegetables can come alive instead of being overwhelmed by the doughy flavor of a tortilla.
Really, the flavor that you will want to taste in this amazing Chicken Fajita Skillet is the chicken and the veggies. The chicken is marinated in lime juice and spices – including cumin and chili powder.
Yes, it takes a little more effort on your part to remember to thinly slice the chicken the night before so that you can marinate it, but trust me, it’s worth it.
Marinating the chicken overnight allows the chicken to absorb those incredibly delicious spices and it takes this fajita skillet to the next level. The spices in this marinade – oregano, cumin, chili powder, and paprika – are classic fajita spices. They give the fajita skillet it’s distinctive flavor and heat without overwhelming the simple flavors of the chicken and peppers.
Once you’ve marinated the chicken, things come together very quickly. Sauté the veggies, cook the chicken, toss with cilantro and serve. It takes about 10 minutes. That means that I not only love this because of the flavor, but it’s super-fast and easy to whip together.
I also love it because of the Points. Anytime you get to combine chicken breast with veggies – you’ve got a winner. There’s a couple of points in this recipe, but really, it’s a great bargain. Quick and easy, tasty and low in Points.
There’s another fabulous advantage to this Chicken Fajita Skillet. I don’t know about you, but it seems like it’s impossible to eat a fajita with all of it’s toppings without needing a shower afterwards. I like to add some sour cream, guacamole, cheese, maybe a little homemade salsa. But what often ends up happening is that I wear almost as much of my meal as I eat.
It’s not a good combination.
So with this recipe, I can just grab a fork, and go to town. No need to eat with my hands and make a mess.
Since it’s easy to go overboard with those delicious toppings (who doesn’t love guacamole and sour cream), I like to serve this with salad (or just lettuce and this tops my salad) and beans. It’s a great way to fill up the rest of my plate without filling up on more Points.
This is a favorite meal for me. Even though I have to make sure to remember to marinate the chicken overnight, it’s a total winner.
When I plan my meals, I can just make a note for myself that I need to prep the chicken the night before. Then, it’s quick and easy to put together and so incredibly delicious.
I absolutely love this. Give this Chicken Fajita Skillet a try – you won’t even miss the tortillas, this time or the next several times you have it!
Try these other Mexican inspired dishes
Chicken Fajita Skillet
- 1 lb boneless skinless chicken breast (sliced into thin strips)
- 1 tbsp olive oil
- 1 yellow onion (thinly sliced)
- 3 cloves of garlic (minced)
- 1 large red bell pepper (sliced)
- 1 large green pepper (sliced)
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp paprika
- 1/4 cup cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
- In a large bowl toss chicken with lime juice, seasonings, salt, and pepper. Cover and refrigerate overnight.
- Heat half of the oil in a large skillet over medium high heat.
- Sauté the garlic, onion, and bell peppers until crisp-tender. Remove from pan and set aside.
- 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.