Skillet Chicken Fajitas
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry oregano
- 1 pound boneless skinless chicken breast or thighs (or a combo)
- 1 red bell pepper
- 1 jalapeño or poblano
- 1 onion
- 1 yellow squash or zucchini
- Toppings:
- flour or corn tortillas
- pico de gallo
- cheese
- sour cream
- guacamole
- lettuce
- cilantro and onions
Instructions
- Combine Worcestershire through oregano in a medium bowl.
- Slice chicken into thin strips, no wider than 1/2″ and add to the bowl. Toss well to coat and set refrigerate for 30 minutes to 4 hours.
- Meanwhile, slice peppers and onion into strips and set aside. Cut squash lengthwise in half, then into diagonal slices.
- Prepare toppings and refrigerate.
- When ready to cook, heat a tablespoon of oil in a large, heavy skillet over high heat. Once it is very hot, add peppers and onion strips to the skillet and cook for just a couple minutes until tender but not soft. Remove to a bowl. Add squash and cook to your liking. Remove to bowl.
- Add more oil if necessary. Add the chicken strips. Cook for about a minute, without stirring, then turn and cook another minute or two until chicken is cooked through.
- Add vegetables back to the pan and toss.
- Serve in warm tortillas with your choice of toppings.
Find it online: https://hilahcooking.com/skillet-chicken-fajitas/