Chicken Fajita’s with Peppers, Onions & Garlic – a great base recipe that shines in tortilla’s, rice bowls, or over a salad. This is a weeknight work-horse that is filled with flavor, is undeniably healthy, and incredibly EASY!
Fajita’s are an easy crowd pleasing meal that allow for everyone to create their plate as they wish. This makes a great option for families, parties, and any time of year for a make-ahead healthy spread that will feed 2 or 20 in a matter of minutes. The recipe is a simple one with a dry rub, and it couldn’t be easier.
I’ve written three serving options for this meal, that are all easy and delicious. Starting with traditional tortilla’s, then a rice bowl, and finally a salad. Honestly you could just make a batch of the chicken fajita’s and offer all three options if you have a large group. Everything is from scratch, and simple to mix up. This sits well in the fridge too!
PS – pictured above is a homemade tortilla, which explains the messy edges of this mis-shaped fajita vehicle. It’s delicious, and not hard to make. Another post coming – before Cinco De Mayo….
Rice Bowl (or plate?) here is a fave in our house…
Skillet Chicken Fajitas
Ingredients
- 2 Tbsp extra virgin olive oil
- 1.5 lbs boneless, skinless chicken breasts or thighs thinly sliced
- 2 Tbsp smoked paprika
- 2 tsp chili powder or tajin
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano
- 1 tsp onion powder
- kosher salt and black pepper
- 1-2 Tbsp butter optional)
- 3 cloves garlic minced
- 1 sweet yellow onion sliced
- 1 bell pepper sliced
- 1 poblano pepper sliced
- chopped cilantro, scallions, avocado & Lime for serving
For Tortilla Fajitas (traditional)
- ▢ 8-10 tortillas warmed
- 6 oz feta or pepper jack cheese
- 4 oz sour cream or greek yogurt
For Rice Bowls
- 3 cups cooked jasmine rice
- 1 cup thinly sliced cucumber (I like Persian cukes)
- 4 oz sour cream or greek yogurt
For Salads
- 6 cups chopped mixed lettuce - I like Romaine & spring greens
- 2 cups thinly sliced cucumber
- 1/2 cup chopped or torn basil
- 6 oz chopped pepperjack cheese
- chipotle ranch dressing (add 1-2 Tbsp Chipotle adobo sauce to regular ranch dressing)
- tortilla strips for serving
Instructions
- Heat a large cast iron skillet over medium high heat. In a shallow bowl, combine the chopped chicken with the seasonings (paprika through onion powder, with 1 tsp kosher salt and 1/2 tsp black pepper), tossing to coat evenly in the spice mixture.
- Add the 2 Tbsp of oil to the hot skillet, and toss the chicken in to cook, stirring frequently to evenly brown and cook through - this will take about 10 minutes. In the last minutes, add the 1-2 Tbsp of butter, if using. When through, remove the chicken to a plate, and add the sliced onion and peppers to the same skillet, allowing the leftover seasoning to combine with the veggies. When mostly cooked, add the garlic and cook for one more minute. Season with more salt and pepper and Tajin, taking care not to overcook the veggies, as they will only take a few minutes. Remove the veggies to the plate with the chicken.
For Tortilla's
- Take a warmed tortilla, and top with chicken, peppers & onions, cheese, sliced avocado, cilantro and sour cream or greek yogurt.
For Rice Bowls
- Fill a bowl with about 3/4 cup of cooked rice, adding the chicken, peppers & onions, and all the toppings desired - finish with lots of cilantro, avocado, and sliced cucumbers. Sour cream or greek yogurt is a great final touch with a squeeze of lime and Tajin.
For Salad
- In a large bowl, combine the chopped lettuce with the cucumbers, adding dressing to coat. Layer the salad with the chicken, peppers and onions, cheese and finish with sliced avocado, cilantro, basil, lime juice, extra dressing, and tortilla strips - this is all to taste, and easy to allow people to customize. I prefer the chicken and peppers to be room temp for the salad.
Notes
