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Skillet Chicken Fajitas Recipe

Name: Skillet Chicken Fajitas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 tbsp coconut aminos; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 4 diced garlic cloves; 2 tsp New Mexico chile powder; 1/4 tsp ground cumin; 2 tsp onion powder; 1.5-2 lbs boneless, skinless chicken breasts; 1 tsp kosher salt; 1/2 tsp pepper; 1 tbsp tapioca starch; 4 tbsp avocado or olive oil (for frying); 3 bell peppers (a mix of red, yellow and orange), cored and thinly sliced; 1 medium red onion, thinly sliced

Everyday Latina

A deliciously sweet, salty, and spicy sauce made with all healthy ingredients makes these Skillet Chicken Fajitas irresistible.

Ingredients

2 tbsp coconut aminos

2 tbsp apple cider vinegar

2 tbsp olive oil

4 diced garlic cloves

2 tsp New Mexico chile powder

1/4 tsp ground cumin

2 tsp onion powder

1.5-2 lbs boneless, skinless chicken breasts

1 tsp kosher salt

1/2 tsp pepper

1 tbsp tapioca starch

4 tbsp avocado or olive oil (for frying)

3 bell peppers (a mix of red, yellow and orange), cored and thinly sliced

1 medium red onion, thinly sliced

Method

In a small bowl, mix the coconut aminos, apple cider vinegar, olive oil, garlic, New Mexico chile powder, cumin, onion powder, garlic cloves and olive oil. Set aside.

Slice the chicken breasts into thin strips.

Place in a bowl and season with salt, pepper, and garlic powder. Add the tapioca powder and toss until the chicken is evenly coated.

Heat two tablespoon of oil in a large cast-iron skillet over medium-high heat. When the oil is hot and shimmering, add part of the chicken in a single layer. Sear the chicken on all sides until golden-brown and cooked through, about 4 minutes per side.

Cook the chicken in 3-4 batches being careful not to overcrowd the pan. This way the chicken will cook evenly and get a nice sear. You may need to add more oil to the skillet before cooking each batch.

Set the cooked chicken aside on a plate or bowl.

Add another tablespoon of oil to the skillet. Cook the vegetables on medium-high heat for about 5 minutes until the onions and bell peppers develop a nice char. Stir frequently.

Add the chicken back in and pour the sauce over all of the ingredients. Reduce heat to medium-low.

Using a wooden spoon, scrape any brown bits from the bottom of the skillet (this adds so much flavor to the fajitas).

Stir occasionally and allow everything to heat through and the sauce to thicken, about 4 minutes.

Serve with warm tortillas, topped with salsa and sour cream and a side of Mexican red rice.

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