Add some flavor into your meals with these tastebud-tingling skillet chicken fajitas! Super easy to make from scratch, you will love this high protein and low carb dinner.
Place chicken breasts into the bag, and fully coat chicken with the marinade. Let rest in the fridge until the other preparations are done.
4 chicken breasts
Cut onions and bell peppers into strips.
2 bell peppers, 2 red onions
Heat 1 tbsp oil in a pan over medium-to-high heat.
3 tablespoons cooking oil
Add onions and bell peppers to the pan, and cook for 7-10 minutes, until they reach prefered softness and are a bit browned. Stir occasionally to prevent burning.
Remove vegetables from pan and set aside, then add marinated chicken.
Pan-fry chicken for 5-7 minutes on each side, until golden brown and cooked through.
Remove chicken from the pan and let it rest for 5 minutes.
Place vegetables back in the pan just to re-warm slightly.
Cut chicken into strips, then add back to the pan with the vegetables and stir. Add salt, pepper, and lime juice to taste.
salt and pepper, lime juice
Serve with warmed tortillas.
tortillas
Video
Notes
Storage: Store skillet chicken fajitas in an airtight container in the refrigerator for 3 days, or freeze for 3 months.