Chicken Fajita Tex-Mex Skillet

We really enjoy a great Fajita here at the cottage. My husband and I both grew up eating Southwest and Tex-Mex food, so we enjoy those flavors. This is a delicious Chicken Fajita Tex-Mex Skillet recipe with a great marinade that packs all of the awesome flavor. This is a simple recipe with fresh vegetables that complete the Fajita, all in one skillet and it is ready to serve. Bring the skillet right to the table for a delicious informal family meal.

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How To Make Fajita Tex-Mex Skillet

We start the recipe with the spice mix for the Marinade

In a mixing pitcher whisk together the dry spice mix.

Next we will whisk in the liquid to complete the Marinade.

Add the chicken and the Marinade to a zip lock bag. Mix all the ingredients together until the chicken is completely covered,

 then zip the bag and lay it flat.

Place the bag of chicken flat in the refrigerator 1 to 12 hours.

Slice the fresh vegetables.

When you are ready to cook the Fajita's

Heat the oil in a heavy large skillet and cook the slices vegetables.

Remove the vegetables to a holding plate and set aside.

Add the Marinated Chicken to the skillet and

 cook about 3 minutes on each side.

When the chicken is cooked through, then add the cooked vegetables. Stir the chicken and vegetables together, place a lid on the skillet and let simmer for 4 minutes. Remove the lid and serve.

Recipe

Yield: 6 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Miz Helen's Kitchen

Chicken Fajita Tex-Mex Skillet

This is a delicious Chicken Fajita Tex-Mex Skillet recipe with a great marinade that packs all of the awesome flavor.

Ingredients

Marinade

• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• pinch salt
• 1 tablespoon olive oil
• 4 tablespoon's lime juice

Chicken, Onions, and Peppers

• 2 pounds chicken breast, boneless, skinless, sliced thin
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 teaspoon salt
• 1 teaspoon pepper

Optional Toppings

• Fresh Limes, sliced, Avocado, Cilantro, Green Onions, Sharp Cheddar Cheese, shredded
• Fresh Garden Salsa

Instructions

1. Whisk all the dry spices for the Marinade together in a mixing pitcher. Whisk in the lime juice and olive and whisk until completely blended.
2. Slice the chicken into thin strips and salt and pepper. Place all the chicken strips into a gallon zip lock bag and pour the Marinade over the chicken. Mix the chicken with the Marinade until the chicken is completely covered. Zip the bag and lay it flat. Place the chicken bag flat in the refrigerator for at least 1 hour and up to 12 hours.
3. In a very heavy skillet heat the olive oil in the skillet and place the onions and peppers into the hot skillet. Cook the vegetables for about 4 to 5 minutes or tender. Remove the vegetables to a holding platter.
4. Place the Marinated chicken into the skillet and cook on each side about 4 minutes until done through.
5. Add the cooked vegetables to the cooked chicken and place a lid on the skillet, simmer for about 4 minutes. Remove the lid and the Fajitas are ready to serve with optional toppings.

Created using The Recipes Generator

This Looks Delicious!

We can't wait to have these Fajita's, they smell amazing!

Enjoy Every Bite!

Thanks so much for stopping by the cottage and spending some time in the kitchen with us today. I love cooking with a friend, it makes the food so much better! Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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