April 6, 2012 by Flora Dawn
- In a shallow dish or resealable plastic bag, combine oil, lemon juice and seasonings; mix well. Add chicken and turn to coat all sides. Marinade for 30-60 minutes.
- In a large skillet, heat oil over medium-high heat. Remove the chicken from marinade, discarding the marinade, and cook chicken until browned. Add the peppers and onions and continue cooking until the chicken is cooked through, about 7-8 minutes, depending on size of chicken pieces, and the vegetables are desired texture (we like them slightly firm).
- Spoon the fajita mixture into the middle of a warm tortilla and top with desired toppings.
My family loves fajitas. Not only do they taste great, but they are a quick and healthy weeknight dinner. However, my typical version requires grilling the meat and the weather has not been cooperating with backyard cooking.
So today I am posting a great Chicken Fajita recipe that is cooked in a skillet in the comfort of your kitchen. It’s a super quick recipe and chances are you have all the ingredients on hand. And it doesn’t rely on one of those packaged mixes or dressings, this one is a true from scratch version of skillet fajitas.
You do need to briefly marinade the chicken, but I wouldn’t leave it marinading for too long, or the texture of the chicken will be compromised; chicken soaking up citrus juice for more than a couple hours is always a bad idea.
This recipe is based on an old Taste of Home recipe and is flavorful without being too spicy. Although you could add some more heat if desired. We like to eat the leftovers over warm rice for a delicious fajita rice bowl.