Chicken breasts, sliced onions, jalapeno peppers, red peppers, orange peppers and yellow peppers
Course dinner
Cuisine Mexican
Keyword Chicken, Fajita, Mexican, Skillet
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 5People
Calories 347kcal
Author Stacy Roman
Equipment
1 Cast Iron Skillet
Stove
Cutting Board , Knife
Ingredients
3-4 Chicken Breasts boneless, skinless
1-2Fresh Jalapeno
1Red Bell Pepper
1Orange Bell Pepper
1Yellow Bell Pepper
1largeWhite or Yellow Onion
1teaspoonChili Powder
1teaspoonPaprika
1teaspoonCumin
1teaspoonGarlic Powder
½tsp Salt
1teaspoonBlack Pepper
2tablespoonOlive Oil
10-12Flour Tortillas
Instructions
Optional Toppings
Cheddar or Jack Shredded Cheese
Sour Cream
Guacamole
Shredded Lettuce
Diced Tomatoes
Salsa
Making Fajitas
Pre-heat cast iron skillet on medium- high heat.Add the olive oil to pan.
Combine all spices in a small bowl or cup. Mix well .
Use ¾ of the spices to season the chicken breasts. Add the chicken to hot olive oil .
Cook the chicken 6-8 minutes on each side or until the internal temperature reaches 165° remove from the pan and set aside. Cool enough to be able to slice or chop chicken
Meanwhile, slice vegetables into thin slices. After removing chicken add vegetables to skillet and sprinkle with remaining seasoning. Saute veggies for 8-10 minutes until the desired doneness.
Add chicken back to the pan. Stir together and serve.