Our Recipes
Easy Weeknight Chicken Fajitas
Serves: 4
Prep Time: in
Cook Time: in
Break out of your same-old same-old weeknight dinner routine with this one-pan crowd-pleaser that's as zesty and fun to eat as it is easy to prepare. You can get it on the table even faster by subbing in store-bought seasoning mix and grabbing pre-cut peppers and onions from your supermarket produce section. Bell & Evans Chicken Fajita Cuts
Ingredients
- 1 pkg Bell & Evans Chicken Fajita Cuts
- 2 ½ TB Olive oil, divided
- Juice from 1 lime
- 1 ½ tsp Chili powder
- 1 ½ tsp Ground cumin
- 1 tsp Garlic powder
- ½ tsp Smoked paprika
- ½ tsp Salt
- ¼ tsp Ground black pepper
- 1 Red onion, halved and cut into ¼-inch slices
- 3 Bell peppers (preferably a mix of red and green), stems and seeds removed, cut into ¼-inch slices
- Limes, tortillas, sour cream, salsa, avocado, and cilantro sprigs for serving
Preparation
- In a bowl, mix together 1 tablespoon olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss chicken with seasoning mix until evenly coated.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then the chicken and cook, stirring frequently, until cooked through, about 5 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil. Sauté the onions and peppers until just softened and beginning to sear. Return chicken to skillet and stir to combine.
- Remove chicken and vegetable mixture to a serving plate, squeeze lime over, and serve with tortillas, sour cream, salsa, avocado, and cilantro.
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