A delicious and easy recipe for Skillet Chicken Fajitas served with a creamy jalapeño verde sauce.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
8 small flour tortillas
1 cup Greek yogurt
1/2 cup fresh cilantro, chopped
1–2 jalapeños, seeded and chopped (adjust for spice preference)
1 tablespoon lime juice
Salt to taste
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced chicken and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for about 5-6 minutes, or until the vegetables are tender and slightly charred.
While the vegetables are cooking, prepare the creamy jalapeño verde sauce. In a blender or food processor, combine Greek yogurt, cilantro, jalapeños, lime juice, and salt. Blend until smooth and creamy.
Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together and heat for an additional 2 minutes to combine flavors.
Warm the flour tortillas in a dry skillet or microwave. Serve the chicken and vegetable mixture in the tortillas, drizzled with the creamy jalapeño verde sauce.
Notes
For added flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
You can substitute the chicken with shrimp or tofu for a different protein option.
For extra crunch, top the fajitas with sliced avocado or shredded lettuce.