Chicken Cast Iron Skillet Fajitas
These chicken cast iron skillet fajitas are a great recipe to make for a casual weeknight meal. Sizzling chicken seared in cast iron combine with tender peppers and onions for a quick & easy meal.
Servings: 6
Calories: 215kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 3 large chicken breasts boneless, skinless
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 large onion cut into thin slivers
- 1 red bell pepper cut into slivers
- 1 yellow bell pepper cut into slivers
- 1 orange bell pepper cut into slivers
- 1 poblano pepper cut into slivers
- 0 flour tortillas Optional
- 3 limes cut in half
- chopped cilantro for garnish, optional
Instructions
- Preheat your cast iron skillet to medium heat, and add the olive oil.2 tablespoon olive oil
- Season the chicken with the spices, saving some of the seasoning for the vegetables.3 large chicken breasts, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt
- Cook the chicken for about 5 – 7 minutes on each side, or until internal temp reads 165 F. Transfer to a plate.
- While the chicken is cooking, slice the onion and peppers into thin strips.1 large onion, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 1 poblano pepper
- Once the chicken is cooked, add the vegetables and sprinkle with the remaining fajita seasoning, or spices.
- Saute the vegetables until they caramelize, about 10 minutes, stirring occasionally.
- While the vegetables are cooking, slice the chicken into thin strips.
- Add the chicken back to the skillet of caramelized onion and pepper strips. Adjust seasoning if needed, and remove from heat.
- Heat up the flour tortillas (optional) in the microwave and top with the skillet chicken fajita and vegetable mixture. Serve with limes, chopped cilantro, and guacamole.PRO TIP: double up the flour tortillas so that you have a sturdier fajita to handle.flour tortillas, 3 limes, chopped cilantro
Notes
- Tortillas are optional if you're limiting carbs.
- For extra flavor, marinate the chicken in the spice mixture for 30 minutes to overnight.
- If you don’t have a cast iron skillet, you can use a large nonstick skillet.
- To make the fajitas ahead of time, cook the chicken and vegetables according to the instructions, then let cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the fajitas in a skillet over medium heat until heated through.
Nutrition
Calories: 215kcal | Carbohydrates: 11g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 530mg | Potassium: 675mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1673IU | Vitamin C: 116mg | Calcium: 35mg | Iron: 1mg