Name: Chicken Fajita Skillet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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

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Recipe by Auntie Jan

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Chicken Fajita Skillet created by NoraMarie

I love to make this for lunch!

Ready In:: 40mins
Serves:
Units:

4

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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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RECIPE MADE WITH LOVE BY

@Auntie Jan

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@Auntie Jan

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"I love to make this for lunch!"

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photo by NoraMarie

7/20/2006

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review by NoraMarie

7/20/2006

Scaled it down for 2 also.Its very tasty,will make again.

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review by lauralie41

7/20/2006

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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review by SusieQusie

7/19/2006

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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review by PaulaG

7/17/2006

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.

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