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4.43 from 7 votes

Adult AND Kid Approved One Skillet Chicken Fajitas

These juicy, flavorful chicken, peppers and onions fajitas are hands down the best fajitas I've ever had and it all starts with a marinade and a secret in the peppers
Prep Time15 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 35 minutes
Course: Over 500 Family Dinner Recipes Ideas
Cuisine: Mexican
Keyword: chicken, dinner, fajitas, main dish, marinade, mexican, onions, peppers, recipe
Servings: 6
Author: Sweet Basil

Ingredients

Marinade

Peppers and Onions

  • 1 Red, Orange and Green Bell Peppers one of each, three peppers total, cored, seeded and sliced
  • 1 Onion sliced
  • 1 teaspoon Olive Oil plus more if needed
  • 1 teaspoon Taco Seasoning homemade
  • 1 Tablespoon Butter

Toppings

  • Flour Tortillas
  • Avocado sliced
  • Sour cream
  • Cheese
  • Limes
  • Salsa
US Customary - Metric

Instructions

Marinade

  • In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
    1/3 Cup Orange Juice, Juice of 1 1/2 limes, 1/3 Cup Pineapple Juice, 3 Tablespoons Olive Oil or Canola Oil, 1 teaspoon Garlic Powder, 2 1/2 teaspoons Cumin, 2 teaspoons Chili Powder, 1 teaspoon Smoked Paprika, 1/4 teaspoon Ground Coriander, 2 teaspoons Kosher Salt, 1/2 teaspoon Black Pepper, 1/3 Cup Chopped Cilantro
  • Set aside 1/4 cup of the marinade.
  • Add the chicken to the ziploc of marinade, seal and refrigerate for 30-90 minutes
    4 Chicken Breasts
  • Meanwhile, prepare the peppers and onions.
    1 Red, Orange and Green Bell Peppers, 1 Onion
  • Once the peppers and onions are cooked, remove to a plate.
  • Drain the juices off and heat the skillet to medium high heat with a drizzle of oil. Add the chicken and cook, turning occasionally until cooked.
  • Add the reserved marinade and peppers and onions and cook until everything is hot again. Serve with tortillas and toppings
    Flour Tortillas, Avocado, Sour cream, Cheese, Limes, Salsa

Peppers and Onions

  • In a cast iron skillet (we prefer this one from Lodge), over medium heat add the butter and oil.
    1 Tablespoon Butter, 1 teaspoon Olive Oil
  • Add the peppers and onions and the seasoning.
    1 teaspoon Taco Seasoning
  • Once the veggies begin cooking, turn the heat to medium low and while stirring occasionally, allow to cook for about 20 minutes or until golden and tender.
  • Remove to a plate

Video

Notes

This makes a really great freezer meal! Just freeze the meat and marinade in one bag, sliced peppers and onions in another for up to 3 weeks. Or if you use a food saver up to 3 months.

Nutrition

Serving: 1g | Calories: 291kcal | Carbohydrates: 7g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 983mg | Potassium: 721mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1188IU | Vitamin C: 37mg | Calcium: 31mg | Iron: 2mg