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Chicken Fajita Skillet | Can't Stay Out of the Kitchen | #ChickenFajitaSkillet with Fried #tortilla strips is the best 30-minute one dish meal around! It's so easy to put together making it an excellent choice for busy weeknight dinners. #chicken #ChickenFajita #pineapple #OneDishDinner #30MinuteMeal #EasySkilletDinner #ChickenFajitaSkillet

Chicken Fajita Skillet

Teresa Ambra
Chicken Fajita Skillet is a fantastic one dish 30-minute meal! This quick and easy dinner entree is perfect for busy week nights when you're rushing to get a meal on the table for your family. Recipe includes fried tortilla strips, chicken, bell pepper, onion, pineapple and tomatoes in a tasty and delicious sauce. If you enjoy Tex-Mex recipes this one is a keeper!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken, Main Dish
Cuisine Tex-Mex
Servings 4
Calories 337 kcal

Equipment

  • 1 large skillet with lid
  • 1 sharp knife to cut tortillas, meat and vegetables
  • measuring spoons
  • measuring cups
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

  • 2 flour tortillas (10 inches), cut into ½-inch strips
  • 3 tbsp. olive oil divided use
  • 1 lb. chicken breasts boneless, cut into strips (I used 2 ¾ lbs. chicken)
  • 1 medium green bell pepper sliced in thin strips
  • 1 small onion sliced
  • 2 tbsp. soy sauce (I used low sodium gluten free)
  • 2 tsp. light brown sugar packed
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 1 tsp. cornstarch
  • 2 tbsp. lime juice
  • 1 cup fresh pineapple cubed
  • 1 medium tomato coarsely chopped

Instructions
 

  • Add 2 tbsp. olive oil to a large skillet.
  • Heat to medium.
  • Fry the tortilla strips on both sides for about a minute or until golden brown.
  • Remove tortilla strips to a paper towel-lined plate to drain.
  • In the same skillet add remaining oil.
  • Then add chicken, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and black pepper.
  • Stir and cook ingredients for 3 to 4 minutes, or until chicken juices run clear and vegetables are crisp tender.
  • Combine cornstarch and lime juice in a small bowl with a whisk.
  • Drizzle the cornstarch mixture into the skillet and stir until combined.
  • Bring skillet mixture to a boil.
  • Cook and stir ingredients for about a minute, or until mixture has thickened.
  • Add pineapple and tomato and heat through another couple of minutes.
  • To serve: garnish mixture with tortilla strips.

Notes

NOTE: Because I had so much meat, I cooked the chicken for about 8 minutes to ensure it was done.
 
NOTE: If you want the sauce thicker, increase the cornstarch to one tablespoon.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 337kcalCarbohydrates: 22gProtein: 27gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 73mgSodium: 671mgPotassium: 689mgFiber: 3gSugar: 10gVitamin A: 620IUVitamin C: 53mgCalcium: 57mgIron: 2mg
Keyword chicken, main dish, pineapple, Tex Mex, tomatoes, tortillas
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