I don’t mean to ridicule the dish.
I have fond memories of going to dubious Tex-Mex restaurants with some ridiculous name in high school and college. The kind of places with “artistic” murals that served slushy margaritas in cactus glasses and where you could encounter ketchup in your enchiladas (yup, that happened) and nachos that consisted of bagged tortilla chips covered with shredded cheese and briefly nuked in the microwave.
Back then I would always order fajitas because of the build-your-own thing and because the mounds of extras would do a pretty good job at covering the dull pieces of meat, making for some passable fajitas.
To be honest, I never imagined a scenario where a Skillet Chicken Fajitas would be the only meal I’ve eaten thrice in two days or where I would make my own paleo-friendly cauliflower tortillas, but that for another time.
Anyways, I can say without fear of contradiction that I’m a little addicted to this dish and I’m still amazed how easy, quick, and simple this is — making it the perfect weekday night meal.
And especially right now, when the days are getting shorter and the decreasing daylight makes us all a bit more depressed a colorful, flavorful, and fun dish is just what we need.
Not to mention that it requires only stovetop cooking for all 15 minutes in a single skillet.
Now that’s what I call awesomeness.
20-Minute Skillet Chicken Fajitas Print this recipe!
Adapted from SmittenKitchen
1 lb / 453 gr chicken breast, sliced into thin strips
2 tablespoons chopped cilantro (or parsley)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon sweet paprika
½ teaspoon ground cumin
1 garlic clove, minced
1 teaspoon fine grain salt, divided
2 tablespoons olive oil, divided
Juice of half lime
2 bell peppers, thinly sliced
1 onion, sliced thin
In a large bowl combine chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic, and salt. Toss until chicken is coated and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the peppers in a single layer. Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add sliced onion, and ½ teaspoon of salt. Wait again for some color to develop before you move them.
When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate to clear the skillet.
Return skillet to the burner and heat remaining 1 tablespoon of olive oil.
When sizzling, spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute' strips, regularly pausing so that they can get some color, until cooked through, about 6 minutes.
Add pepper mixture to the skillet along with the lime juice.
Heat again until everything is sizzling.
Sprinkle with a bit of chopped fresh cilantro and serve immediately.
One serving yields 270 calories, 11 grams of fat, 5 grams of carbs, and 36 grams of protein.