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Chicken Fajita Recipe

Chicken Fajitas

With our Chicken Fajitas, we prefer starting with a thinner piece of chicken, that way it’s less likely to dry out. Rather than thinning the meat with a meat pounder, we slice the chicken breasts horizontally.

2 green bell peppers, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
1 onion, sliced lengthwise (root to tip) into 1/4-inch strips
1 cup fresh sliced mushrooms
1 1/2 pounds skinless, boneless chicken breasts
8 12 inch flour tortillas
3/4 teaspoons salt
1/4 teaspoon pepper
1 package dry Italian-style salad dressing mix


Stovetop Temp:High;
Recipe Cooking Time:
Fajita Pan Type:Cast Iron Skillet


Chicken Fajita Recipe Directions

If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (Do not pound the chicken to thin) Slice chicken into strips and sprinkle chicken pieces with salt.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits (from the chicken), add in the italian salad dressing mix and stir to coat the onions and peppers with the oil and seasoning. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Serve at once with warm tortillas, and sides of shredded cheese, salsa,


Chicken Fajita Recipe Serves: 4

Nutrition Facts
Serving Size 364 g
Calories 391
Calories from Fat 73
Total Fat 8.1g 13%
Saturated Fat 2.5g 13%
Trans Fat 0.0g
Cholesterol 99mg 33%
Sodium 1088mg 45%
Potassium 417mg 12%
Total Carbohydrates 36.6g 12%
Dietary Fiber 5.7g 23%
Sugars 5.6g
Protein 42.8g
Vitamin A 56% • Vitamin C 194% • Calcium 5% • Iron 15%


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