Sizzling Chicken Fajita Skillet

This Tex-Mex dinner recipe combines authentic flavors with modern cooking techniques. Ready in 30 minutes, serves 4 people. Serve over a bed of fluffy brown rice or cauliflower rice for a fiber-rich base. Pair with warm whole-grain tortillas, fresh pico de gallo, sliced …

Cuisine: Tex-Mex Type: Dinner Time: 30 min Servings: 4 Calories: 606 per serving
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Nutrition Information

Each serving contains approximately 606 calories and 53.0g of protein. Macronutrients include 49.0g carbohydrates and 22.0g fats per serving.

Per Serving

Calories
606
Protein
53.0g
Carbohydrates
49.0g
Fats
22.0g

Total

Calories
2424
Protein
212.0g
Carbohydrates
196.0g
Fats
88.0g

Ingredients

This recipe requires 15 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    Sliced into 1/2-inch thick strips
  • 3.0 whole Bell Peppers (Mixed Colors)
    seeded and sliced into strips
  • 1.0 whole Red Onion
    Large size, sliced into strips
  • 2.0 tbsp Extra Virgin Olive Oil
    Divided for marinade and sautéing
  • 2.0 whole Limes
    Juiced (approx 4 tbsp)
  • 3.0 clove Garlic
    Fresh, minced
  • 2.0 tsp Chili Powder
    Mild blend, low sodium if possible
  • 1.0 tsp Ground Cumin
    Dried
  • 1.0 tsp Smoked Paprika
    For flavor
  • 1.0 tsp Dried Oregano
    Mexican variety preferred
  • 8.0 whole Whole Wheat Tortillas
    6-inch size, warmed (fiber-rich alternative)
  • 0.5 cup Non-fat Greek Yogurt
    Plain, served as healthy sour cream substitute
  • 1.0 whole Avocado
    Sliced or mashed
  • 0.25 cup Fresh Cilantro
    Chopped leaves only
  • 0.5 tsp Kosher Salt
    To taste

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Marinade Base and Chicken Preparation

  1. Gather cutting board, sharp knife, small mixing bowl, large bowl, and cast-iron skillet.
  2. Mince 3 cloves garlic (15 g) and juice 2 limes to yield approximately 4 tbsp (60 ml).
  3. In the small bowl, whisk together minced garlic, lime juice, 1 tbsp (15 ml) olive oil, 2 tsp (10 ml) chili powder, 1 tsp (5 ml) ground cumin, 1 tsp (5 ml) smoked paprika, 1 tsp (5 ml) dried oregano, and 0.5 tsp (2.5 ml) kosher salt.
  4. Slice 1.5 lb (680 g) boneless skinless chicken breasts against the grain into 1/2-inch (1.25 cm) thick strips.
  5. Place chicken strips in the large bowl, pour half of the marinade over them, toss to coat thoroughly, and set aside to marinate.

2. Vegetable Mise en Place and Toppings

  1. Remove seeds from 3 bell peppers (450 g) and slice them into thin strips.
  2. Peel 1 large red onion (150 g) and slice into strips similar in size to the peppers.
  3. Chop 0.25 cup (60 ml) fresh cilantro leaves and slice or mash 1 avocado (200 g) in a small serving bowl.
  4. Portion 0.5 cup (120 ml) non-fat Greek yogurt into a small serving dish.

3. Searing the Chicken

  1. Heat the cast-iron skillet over medium-high heat with the remaining 1 tbsp (15 ml) olive oil until shimmering.
  2. Add chicken strips to the skillet in a single layer (working in batches if necessary to avoid steaming).
  3. Sear the chicken undisturbed for 3 minutes to develop a golden-brown crust.
  4. Stir and cook for another 2-3 minutes until cooked through, then transfer chicken to a clean plate.

4. Sautéing the Vegetables

  1. Add the sliced onions and peppers to the hot skillet immediately.
  2. Sauté for 4-5 minutes, scraping up browned bits from the bottom, until vegetables are tender-crisp and charred in spots.
  3. Pour the reserved remaining marinade over the vegetables and toss quickly to coat and heat the sauce.

5. Combining and Warming Tortillas

  1. Return the cooked chicken and any accumulated juices on the plate back into the skillet with the vegetables.
  2. Toss everything together to combine and heat through for 1 minute.
  3. Simultaneously warm 8 whole wheat tortillas (15 cm) in the microwave or over a gas flame, then garnish the skillet with chopped cilantro.

Plating

  1. Warm the serving skillet or platter until it is hot to the touch to maintain that signature sizzle.
  2. Pile the sizzling chicken and vegetable mixture into the center of the heated vessel, creating height in the middle for a generous look.
  3. Wrap warm tortillas in a clean cloth napkin and place them in a basket or on the side of the main plate.
  4. Arrange small bowls of cool greek yogurt, fresh pico de gallo, and sliced avocado around the skillet for contrast.
  5. Scatter fresh chopped cilantro leaves over the hot chicken and peppers just before serving for a burst of color and fragrance.
  6. Serve immediately while the skillet is still steaming to deliver the full aromatic experience.

Family Beverage

Sparkling water infused with fresh lime slices and mint sprigs

Alcohol Beverage

Chilled Sauvignon Blanc or a light Mexican lager with a lime wedge

Serving Suggestions

Serve over a bed of fluffy brown rice or cauliflower rice for a fiber-rich base. Pair with warm whole-grain tortillas, fresh pico de gallo, sliced avocado, and a dollop of Greek yogurt.

Notes

For the best flavor, allow the chicken to marinate for at least 15 minutes before cooking. Using a cast-iron skillet helps achieve a desirable char on the vegetables without needing excessive oil.

Storage

Transfer any leftover chicken and vegetables into airtight containers within two hours of cooking to keep them safe. Store the fajita mix separately from the tortillas and toppings like avocado or yogurt to prevent everything from getting soggy. Keep the containers in the fridge, where they will stay fresh for up to 3 days.

Freezing

Allow the cooked chicken and peppers to cool completely before transferring them to freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. They can be frozen for up to 3 months. When you are ready to eat, thaw the mix in the fridge overnight before reheating until piping hot.

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