20-MINUTE SKILLET CHICKEN FAJITAS

20-MINUTE SKILLET CHICKEN FAJITAS

20-MINUTE SKILLET CHICKEN FAJITAS

Fortunately, for like healthy eating, nutritional balance, and all that boring stuff I do, I did not entirely subsist on this amazing chocolate chip banana bread for the past few weeks.
I’ve also been making a lot of these Skillet Chicken Fajitas.

20-Minute Skillet Chicken Fajitas

When I was in high-school fajitas were THE dish, as far as Mexican fare went.
We would order them at Mexincan-ish restaurants with my friends primarily because of the build-your-own-fajitas which meant we could load them with all the extras and compete on who had made the biggest fajitas. It didn’t really matter if they tested good or not, it was a sort-of an eating contest and that was enough for us.

To be honest, I never imagined that fajitas would come back in my life. It happened tho and I’m not embarrassed to say that I’ve made these Skillet Chicken Fajitas thrice in the past two days. Today I even made my own paleo-friendly cauliflower tortillas to go with ’em.
Anyways, I’m still pretty amazed how easy, quick, and simple this dish is — making it the perfect weekday night meal.

Especially right now, when the days are getting shorter and the decreasing daylight makes us all a bit more depressed a colorful, flavorful, and fun dish is just what we need.
Not to mention that it requires only stovetop cooking for all 15 minutes in a single skillet.
Now that’s what I call awesomeness.

20-Minute Skillet Chicken Fajitas

Ingredients

1 lb / 453 gr chicken breast, sliced into thin strips
2 tablespoons chopped cilantro (or parsley)
1 teaspoon dried oregano
2 teaspoon chili powder
1 teaspoon sweet paprika
½ teaspoon ground cumin
1 garlic clove, minced
1 teaspoon fine grain salt, divided
2 tablespoons olive oil, divided
Juice of half lime
2 bell peppers, thinly sliced
1 onion, sliced thin

Directions

In a large bowl combine chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic, and salt. Toss until chicken is coated and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the peppers in a single layer. Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add sliced onion, and ½ teaspoon of salt. Wait again for some color to develop before you move them.
When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate to clear the skillet.
Return skillet to the burner and heat remaining 1 tablespoon of olive oil.
When sizzling, spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute’ strips, regularly pausing so that they can get some color, until cooked through, about 6 minutes.
Add pepper mixture to the skillet along with the lime juice.
Heat again until everything is sizzling.
Sprinkle with a bit of chopped fresh cilantro and serve immediately.

Nutrition facts

One serving yields 270 calories, 11 grams of fat, 5 grams of carbs, and 36 grams of protein.