Skillet Chicken Fajitas
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Our love for our cast-iron skillet runs deep. We make pizza in it. We make cookies in it. And now we make this chicken fajita recipe in it. But not on the stove top. Let’s discuss: Rather than sautéing the ingredients, you simply place the chicken and vegetables into the skillet, toss them with taco seasoning and put the whole pan in the oven to roast. As it’s cooking away, you can prep the tortillas and all of your favorite fixings, like guacamole and salsa. When you remove the sizzling skillet from the oven, it’s dinnertime. (Bonus: Since this is a one-pan meal, cleanup is a breeze too.)
Drink it with: A red wine that compliments the flavors of the chicken fajitas (and doesn't overpower them), like this Pinot noir.
Ingredients
1 red onion, thickly sliced
1 red bell pepper, thickly sliced
1 yellow bell pepper, thickly sliced
1 orange bell pepper, thickly sliced
3 garlic cloves, smashed and peeled
4 chicken cutlets, thickly sliced
2 tablespoons neutral oil (like canola, vegetable or olive)
3 tablespoons taco seasoning
1 tablespoon chile powder
Salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
2 limes, halved
Tortillas, for serving
Garnishes of your choice (like salsa, guacamole and sour cream), for serving
Directions
1. Preheat the oven to 400°F.
2. In a large cast-iron skillet, toss the onion with the bell peppers, garlic and sliced chicken. Add the oil and toss until everything is well coated.
3. Season the chicken mixture with the taco seasoning, chile powder, salt and pepper. Mix to combine.
4. Place the cast-iron skillet in the oven. Roast the mixture until the chicken is cooked through and the vegetables are tender and lightly browned, 30 to 35 minutes.
5. While the chicken mixture cooks, prepare the garnishes. When the skillet comes out of the oven, garnish the chicken mixture with the cilantro and a few squeezes of lime juice.
6. To serve, scoop some of the chicken mixture onto warm tortillas and garnish with your favorite toppings.
Note: For a make-ahead meal, toss the chicken and vegetables with the seasonings in the morning and refrigerate in an airtight container. Then all you have to do in the evening is preheat the oven, add the mixture to the skillet and pickup the recipe at step 4.
448 calories
24g fat
19g carbs
39g protein
5g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.