one pan chicken fajitas

these fajitas come together so quickly & i want to bet that you probably have most of these seasonings in your stock!! that’s all it takes for the chicken, plus some vegetables to saute with the chicken to make a solid pan of fajitas!! & if you want the full taco night vibe [in my form], make some guac + roasted SP to top it all off !

to start, slice the raw chicken into strips; these will be tossed in the seasoning mixture, then thrown straight into the hot pan, no wait time necessary!  to make the fajita flavor combination, simply place all seasonings + arrowroot or tapioca starch into a bowl & mix.

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another step of preparation is chopping the vegetables — it takes almost no time, but can easily be done the night or 2 before to make this dinner even quicker!  i use bell pepper + white onion, [and sometimes add zucchini], & i simply slice them into ~equal sizes so that they cook evenly.  the only other thing you’ll need is olive oil + some lime juice in the final step!

once everything is chopped + ready to go, i place the pieces of raw chicken breast in a bowl, drizzle with olive oil, + spread the seasoning on, tossing to coat evenly.  the arrowroot is going to help with the texture, almost putting a coating on there to make it true fajita style.  the seasoning combination is my ideal flavor for this, but if you want to leave something out, go right ahead.  once the chicken pieces are equally coated in the seasoning mixture, which stays on with the help of the olive oil, you’re ready to cook it all!

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i used a cast iron skillet because the heat really jumps up & it helps with texturizing while cooking, in my opinion.  i preheat olive oil in the skillet until it’s steaming, then add the chicken in a single layer.  i allow it to cook on the first side, & along the way i just go through with tongs — tossing the pieces, flipping, allowing all sides to be cooked through.  this should take about 8-10 minutes total, depending how much chicken you have in the pan.  once all chicken is cooked through, remove it from the cast iron skillet, & set aside.  leaving the heat on medium-high, drizzle a bit more OO; time for the vegetables! now that the pan has been preheated significantly, these will go fairly quickly; + the flavor leftover from the chicken will still be on the pan & can get taken up into the fajita vegetables!

add the vegetables to the pan, & cook similarly — tossing and flipping until they have softened and begun to brown.  i’ll add a squeeze of lime juice to the saute-ing vegetables; i learned this from my favorite mexican restaurant — this is what they do to their fajitas lol.  at this point [when they are to your desired cooked-ness], add the chicken back to the pan to quickly reheat;  in the mean time, you may have made some guacamole or roasted sweet potatoes or cauliflower rice, maybe you got your salsa + chopped lettuce ready, & now you can build your fajita bowl !

these fajitas will be great on a tortilla if you choose, or on a bowl of rice or cauliflower rice, & they will save great in the refrigerator as leftovers!! enjoy!!

 


[for 4 servings fajitas]

INGREDIENTS » dsc_0806.jpg

› 4 pieces boneless skinless chicken breast, split [4 pieces is usually 2 breasts]

› olive oil, to drizzle

› 1 tbsp arrowroot or tapioca starch

› 2 tsp chili powder

› 1 tsp cumin

› 1 tsp paprika

› 1 tsp garlic powder

› 1/2 tsp onion powder

› 1/2-1 tsp cayenne pepper [depending on your heat tolerance]

› 1 red bell pepper

› 1 yellow bell pepper

› 1 white onion

› lime juice

 

HOW TO MAKE »
  • slice raw chicken into strips.
  • mix all seasonings + arrowroot or tapioca starch into a bowl.
  • slice vegetables into ~equal sizes so that they cook evenly.
  • place the pieces of raw chicken breast in a bowl, drizzle with olive oil, + spread the seasoning on, tossing to coat evenly.
  • preheat olive oil in the skillet until it’s steaming, then add the chicken in a single layer.  allow it to cook on the first side, & along the way, go through with tongs — tossing the pieces, flipping, allowing all sides to be cooked through.  this should take about 8-10 minutes total, depending how much chicken you have in the pan.
  • once all chicken is cooked through, remove from the cast iron skillet, & set aside.
  • leaving the heat on medium-high, drizzle a bit more OO; time for the vegetables!
  • add the vegetables to the pan, & cook similarly — tossing and flipping until they have softened and begun to brown.
  • squeeze lime juice into pan with saute-ing vegetables, mix.
  • add the chicken back to the pan to quickly reheat [in the mean time, you may have made some guacamole or roasted sweet potatoes or cauliflower rice, maybe you got your salsa + chopped lettuce ready, & now you can build your fajita bowl

 


 

** these fajitas will be great on a tortilla if you choose, or on a bowl of rice or cauliflower rice, & they will save great in the refrigerator as leftovers!! enjoy!!

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