Dinner · Tex-Mex · 4 servings
Chicken Fajita Skillet
Thin-sliced chicken breast with chili powder and cumin, cooked with bell peppers and onion in one skillet. Finish with lime. Serve as a protein-and-veg plate; optional cooked rice on the side (still no tortillas). House-rated 5/5. Nutrition estimates are skillet only — optional rice not included. Public yield 4 servings. Source: Cook It Anyway · Chef Merin. Estimates only — not a Nutrition Facts label.
Prep 10 minCook 15 minTotal 30 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line); estimates are skillet only (optional rice not included).
- 1 2/3 lb boneless chicken breast, sliced thin
- 2 2/3 bell peppers (mixed colors), sliced
- 1 1/3 onion, sliced
- 1 1/3 tbsp avocado oil
- 1 1/3 lime
- chili powder, to taste
- cumin, to taste
- salt, to taste
- black pepper, to taste
- garlic powder, to taste
- cooked rice, optional, for serving
Grab first: Pre-sliced fajita pepper/onion mix, thinly sliced chicken breast strips if available, leftover cooked rice if using the optional side
Directions
- Toss chicken with chili powder, cumin, garlic powder, salt, and pepper.
- Heat avocado oil in a large skillet over medium-high. Cook chicken about 5–6 minutes until nearly done; push aside.
- Add peppers and onion; cook 5–7 minutes until softened.
- Combine everything. Squeeze lime over all and serve (no tortillas). Optional: plate with cooked rice on the side.
Source: Cook It Anyway · Chef Merin.
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