Simple Skillet Fajitas
- 1 pound boneless, skinless chicken breasts, cut into thin slices
- 1 tablespoon olive oil
- 1 pack fajita seasoning (1.27 ounces)
- 2 tablespoons olive oil, divided
- 1 white onion, thinly sliced
- 2 red or yellow bell peppers, thinly sliced
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Juice of half a lime
- Warm flour tortillas, for serving
- Marinate the chicken—Add chicken, olive oil, and fajita seasoning to a large bowl or zip-top plastic bag. Toss or shake to ensure that all chicken is evenly coated. Refrigerate for 15 minutes.
- Sauté the veggies—Heat olive oil in a large skillet over high heat. When a drop of water sizzles, in pan, it’s good to go. Add peppers, onions, and chili powder, along with a little salt and pepper. Sauté until veggies have softened slightly, about 4 minutes. Remove veggies from pan and set aside.
- Cook the fajitas—Reduce heat to medium-high. Heat another tablespoon of olive oil in skillet. When hot, add chicken mixture and sauté until chicken is golden brown and cooked through, about 5 to 6 minutes. Return veggies to skillet, stir to combine, then squeeze lime juice over the top. Cook for another minute and serve sizzling hot with warm flour tortillas.
These fajitas also work great with steak or shrimp—use a combo of meats for a fun surf and turf (or turf and turf) variation.
Our GreenPan Ceramic Nonstick Frypans handle everything from sautéing veggies to browning meats and clean up in minutes, no soaking required.