Skillet Chicken and Vegetable Fajitas
A restaurant favorite that is easy to make at home
4 servings
This can be a quick weeknight meal that feeds meat eaters and vegetarians at the same time. I've adapted this from Cook's Country to use less oil and added some zucchini.
Adapted From:
Cook's Country
Notes
I like to cook the meat and the vegetables at the same time in different pans. You could also cook the meat first, move it to plate and cover with foil while you cook the vegetables. I like the speed of two pans and don't mind cleaning an extra pan.
This is obviously very flexible. You can eliminate or replace the zucchini and peppers if you want, use more chicken, etc.
Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prep ingredients. Preheat oven to 300°.
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Mix chili powder, cumin, salt, and pepper in a small bowl.
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Wrap tortillas in foil and place in oven to warm while chicken and vegetables are being cooked.
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Sprinkle spice mixture over chicken. Toss chicken to coat with spices.
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Add vegetable oil to 12" non-stick skillet and heat over medium-high heat. Add chicken and spices and toss to distribute spices. Stir fry until cooked through.
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If you have a second 12" non-stick skillet, heat vegetable oil over medium-high heat. Add vegetables and salt to the skillet and stir fry for 6 to 8 minutes. If you do not have a second skillet, you can just cook the vegetables after the chicken is done. Put the chicken on a platter and cover with foil to keep warm, while cooking the vegetables.
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When vegetables and chicken are done, squeeze some lime juice and cilantro over both and toss to combine.
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Remove warmed tortillas from the oven. Serve fajitas with shredded cheese, sour cream and lime wedges.
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Leftovers keep well and can be reheated gently in a microwave.
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