Chicken Fajita Dinner Skillet
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breasts, rinsed and patted dry
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (8 ounce) package frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 white onion, sliced)
- 1 tablespoon emeril bayou blast seasoning
- 8 small tortillas, warmed
- sour cream, to garnish
- salsa, to garnish
- shredded cheddar cheese, to garnish
directions
- Cook the potatoes in the oven or microwave until fork-tender.
- Set aside and let cool.
- Sprinkle the chicken on both sides with Bayou Blast.
- Grill or broil until no longer pink in the middle (I use my George Foreman grill, 5-6 minutes per side).
- Slice the chicken and set aside.
- Heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
- In a large skillet, heat the olive oil over medium-high.
- Slice the potatoes, and distribute evenly in the pan, in one layer.
- Cook until a deep golden brown, then turn and brown on the other side.
- Add the chicken and vegetables, garlic, and another generous dash of the Bayou Blast.
- Heat through, and serve with warm tortillas and desired garnishes.
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RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>