Chicken Fajita Skillet
photo by NoraMarie
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts
- 2 cups home fries or 2 cups hash browns
- 1 teaspoon fajita seasoning mix
- 1 small bell pepper
- 1 small onion
- 4 eggs
- 1⁄4 cup half-and-half
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup fat free sour cream
- 1 teaspoon salt and pepper
directions
- Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
- Slice marinated chicken into strips.
- Use cooking spray and braise chicken in a hot skillet until done.
- Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
- Remove all from heat and set aside.
- Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
- Salt and pepper to you taste.
- Divide in half and place on serving platters.
- Mix egg with half and half, salt and pepper to taste.
- Cook egg mixture into two separate omelets.
- Place on top of browned potatoes.
- Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
- Sprinkle with 1/4 cup cheese on each platter of fajita platter.
- Serve with sour cream, guacamole, and salsa if you like.
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Reviews
-
This is wonderful!!I used chicken breast tenderloins, hash browns, green onions and fiesta blend shredded cheese. When about ready to serve I warmed refried beans that I sprinkled with cheese in the microwave. Added a dollop of chunky salsa and served along side the chicken fajita skillet, so very good! Thank you Janet!!
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A friend had given me some home made fajita seasoning & this was a perfect time to try it out. I used southwest flavor hashbrowns as my base & omitted the omelets. The chicken fajita/potato combo was surprisingly good! I toppped with salsa, sliced jalapeno & sour cream. Maybe I can make a convert of DH as he was looking for the tortillas ;-) Thanks for posting!
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I reduced the recipe for 2 servings and made a couple of adjustments for dietary considerations; i.e., egg substitute and yogurt in place of half-and-half. I used a seasoning mix that a friend gave me and allowed it to marinade the 30 minutes. I thinly sliced a fresh bell pepper from my garden along with some thinly sliced sweet onions. The potato was a fresh potato that was cooked in the skillet after the chicken, deglazed with water and additional water added as needed to cook the potatoes. This method produced a nicely seasoned potato that was lower in fat. Cooked the omelets as instructed, assembled the dish and garnished with sliced jalapenos for delicious brunch. This was served with a side of fresh fruit.
RECIPE SUBMITTED BY
Auntie Jan
Logan, 54
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