Flavorful Chicken Fajitas are so easy to make at home. This colorful and healthy dish can be ready in about 30 minutes if you marinate the chicken ahead of time.
When my mother passed away I brought home her two cast iron skillets (one small, one large). My husband was puzzled when I took them out of the box.
“Don’t we already have one of those?”
“Of course, but this is a Lodge.”
It made perfect sense to my chef brother, but my husband did not understand that 1) you can never have too many cast iron pans and 2) Lodge is quality.
Yes, cast iron cookware is heavy. Which is why my mother, with her severe rheumatoid arthritis ended up buying the small pan so she could lift it in and out of the oven when she made cornbread.
But, the benefits far out weigh the lone drawback. It heats evenly, it is non-stick without chemical coating that flakes off, it cleans easily (just a scrub and a rinse, boom done), you can stack for storage without worrying about damaging the coating.
Of course I don’t worry about storage. My Lodge skillet is almost always on my stove since I use it daily.
You can make this in another type of skillet, I suppose, but I highly recommend you give cast iron a try.
Favorite Chicken Recipes
This week the #Our FamilyTable bloggers are sharing their favorite chicken recipes.
Favorite Chicken Recipes
Fajita Marinade Ingredients:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 1½ pounds boneless (skinless chicken breasts)
- ¼ cup extra virgin olive oil (divided)
- 1 medium green bell pepper (sliced)
- 1 medium red bell pepper (sliced)
- 1 medium yellow bell pepper (sliced)
- 1 medium white onion (sliced)
- 2 large avocados (sliced)
- 2 large limes (cut into wedges)
- ½ cup fresh cilantro (chopped)
- Combine the marinade ingredients in a small bowl.
- Add the chicken breasts to a large zip to lock bag. Use a rolling pin or meat mallet to pound the breasts until they are fairly even in diameter. Add marinade, seal and move contents around until the chicken is evenly coated. Allow to marinate at room temperature up to one hour or place in the refrigerator to marinate longer.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat. Place chicken breasts in hot skillet and cook for 7-8 minutes. Flip over and cook until chicken is cooked completely, another 6-8 minutes, or until chicken is cooked through.
- Remove chicken from pan and cover with foil to keep warm and moist..
- Increase heat on skillet to medium-high and add remaining olive oil to skillet. Add the sliced peppers and onion and cook, stirring frequently, until crisp tender and nicely browned, approximately 6-7 minutes.
- Cut the chicken into thin slices and serve with peppers, onions, sliced avocado, lime wedges, and fresh cilantro on the side.