Chicken Fajita Skillet Recipes

FAJITA CHICKEN & RICE SKILLET

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

FAJITA SKILLET

Steps:

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

SKILLET CHICKEN FAJITAS

Steps:

• Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

CAST IRON CHICKEN FAJITAS

Steps:

• Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken breast and toss until well coated. Cover bowl and refrigerate, 4 hours to overnight.
• Heat a cast iron skillet over medium-high heat. Add chicken breasts to the hot skillet, reserving the marinade. Cook until browned, 6 to 8 minutes. Remove chicken from skillet, slice, and set aside.
• Heat 1 tablespoon olive oil in the same skillet and add onion, bell peppers, and reserved marinade. Cook until vegetables are soft and tender, 5 to 7 minutes. Add chicken back to the skillet, stir, and cook until warmed through, 2 to 4 minutes.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

CHICKEN FAJITA SKILLET

Steps:

• Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
• Remove all from heat and set aside.
• Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
• Salt and pepper to you taste.
• Divide in half and place on serving platters.
• Mix egg with half and half, salt and pepper to taste.
• Cook egg mixture into two separate omelets.
• Place on top of browned potatoes.
• Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each platter of fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.