It’s no secret that we are big fans of Mexican food in this house, and although I’m a big fan of tacos, it’s sometimes good to mix things up with these delicious skillet chicken fajitas. They are super easy to make from scratch with dried herbs and spices you probably all ready have in your cupboard. The chicken comes out so juicy and flavorful! Be sure to check out my Baked Chicken Fajitas and Chicken Fajita Quesadillas!
Why you will love these skillet chicken fajitas!
One pot: These fajitas are all cooked in one skillet making clean up a breeze – who doesn’t love that?! Made from scratch: Lose the packaged fajita seasoning. This dish is so much more flavorful than if you buy a spice mix. Healthy: One serving comes in at around 400 calories and it’s high in protein and low in carbs.
These skillet chicken fajitas are best served as soon as you are made them so that the chicken is nice and juicy and the vegetables are cooked just so. Leftovers can be kept in the fridge for up to 3 days and should only be reheated once. I like to serve the chicken and veggies in a flour or corn tortilla with a drizzle of sour cream and some guacamole. They are also great served over rice. Feel free to add your favorite taco toppings like fresh cilantro, shredded cheese, jalapenos and salsa. This fajita marinade is made with a blend of dried spices and herbs:
Garlic cloves Oil Cilantro Cumin Cayenne Oregano Salt
You can adjust the spices to suit your tastes, if you don’t like things too spicy you can reduce the amount of cayenne you add.
