Best Weeknight Skillet Fajitas Recipes

WEEKNIGHT SKILLET FAJITAS

Weeknight Skillet Fajitas image

Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas.

Provided by Bird's Eye

Categories Trusted Brands: Recipes and Tips Birds Eye®

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, thinly sliced
1 (14 ounce) bag Birds Eye® Recipe Ready Tri-Color Pepper & Onion Blend
1 teaspoon ground cumin or fajita seasoning blend
1 teaspoon salt
8 flour tortillas, warmed

Steps:

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
Serve in flour tortillas. Garnish, if desired, with lime wedges.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 60.1 g, Cholesterol 69.2 mg, Fat 14.1 g, Fiber 3.3 g, Protein 34.1 g, SaturatedFat 3.2 g, Sodium 1116.9 mg

WEEKNIGHT SKILLET FAJITAS

Weeknight Skillet Fajitas image

[DRAFT]

Provided by Food Network

Time 20m

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, thinly sliced
1 bag (14 oz.) Birds Eye® Recipe Ready Tri-Color Peppers & Onions Blend
1 tsp. ground cumin or fajita seasoning blend
1 tsp. salt
8 flour tortillas, warmed

Steps:

1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
*Cook chicken to an internal temperature of 165°F as measured with a food thermometer.