These One-Skillet Spicy Chicken Fajitas are the build-your-own dinner answer for picky eaters everywhere. Seriously. The debate will be not whether but rather how many. Paleo, no sugar added, and low-carb with a soy-free homemade seasoning.
Have you ever been to a Pampered Chef party? Because let me just tell you, there is food at those things. Demonstrators make meals using tools from Pampered Chef. The result? Serious food. I attended one in which the menu consisted of chocolate cake made with cake mix, sour cream, eggs, and a microwave. It was the most decadent, creamy, chocolatey cake I have ever had. And I don’t even like sour cream unless it’s in a dip. True as toast. I don’t like sour cream on my tacos, in my burritos, or atop my baked potato. I do not like it, Sam I Am. But in that cake? I remember sitting with the other guests wondering what the social norms were for a Pampered Chef party, as in, could I have more?
The other item on the menu that day was a chicken fajita do-up. And while I ended up buying corn cob handles and a butter glider thingy for corn-on-the-cob, I do recall dashing home to tell K-Hubs the good news. I had discovered a new dinner recipe. Those chicken fajitas were all the rage in our house after that. Spicy seasonings, refreshing salsa made with juicy tomatoes, melty cheese, and succulent chicken. We ate it multiple times per week. Whenever we hosted a dinner party, it was on the menu. Our guests always wanted to know where we got the recipe. Why, Pampered Chef, of course.
Then we had kids, and, for some reason, the recipe went bye-bye. I suppose for a while it was replaced with those cheesy crackers shaped like goldfish or grahams in the shape of a teddy bear. And then that wonderful meal just went into the recesses of our minds, lost forever.
Or so it seemed.
Until now. For, Spiriteds, we have One-Skillet Spicy Chicken Fajitas. And they happen to be healthy and customizable for palate preferences and food allergies and whatever else is your consideration at dinnertime.
One-Skillet Spicy Chicken Fajitas can be whatever you want them to be. We will be eating these for all the meals from now until forever, even if just to make up for lost time. Oh, fajitas, how I missed you so.
What makes One-Skillet Spicy Chicken Fajitas ALL THE THINGS? They happen to be:
- A gluten-free, dairy-free, soy-free, and grain-free family-friendly meal
- A one-skillet recipe, which is hard to beat
- Full of protein, healthy fats, and sources of fruits and vegetables (none of which will taste evenly remotely responsible, aka boring)
- Perfect for leftovers, although I don’t think you’ll have any!
- Customizable for parties, gatherings, and food preferences – think a make-your-own fajita bar
Where should you start? I would begin by making the soy-free onion seasoning mix. This will make just slightly more than 1/4 cup seasoning. If you decide not to use it all, then store the unused portion in a glass jar to use next time.
Next I would start sautéing the chicken with the water, seasoning mix, and garlic.
While that is underway, go back to your cutting board and prep whatever fruits and vegetables you want on your fajitas. Red onion, green onion, cilatnro, grape (or cherry) tomatoes, and cilantro are our favorites. You could also add sliced black olives, chopped avocado, or guacamole. And black pepper We use A LOT of black pepper. It is a wise decision.
If you’ll recall, I am currently in a relationship with butterhead lettuce of all varieties, so that is what we use. Romaine would also work as a sturdier alternative.
Once the chicken has cooked through, the toppings have been prepped, and the lettuce is ready, I just start layering. The final touch? Copious amounts of black pepper. The balance of spicy (seasonings, onion, and cilantro) and sweet (tomatoes and butterhead lettuce) in one meal is worth every bite.
Savor, Spiriteds, savor. Let your tastebuds delight. Also maybe just double or triple the batch. To be on the safe side because wisdom comes in many forms.
- (1) 3 oz. package all-natural, gluten-free, soy-free pre-cooked chicken breast strips
- 1 clove garlic, pressed
- ¼ cup water (can increase to ½ cup)
- ¼ cup onion flakes
- ¼ tsp onion powder
- ⅛ tsp celery seed
- ⅛ tsp sea salt
- ½ cup grape or cherry tomatoes, sliced
- ¼ cup green onions, sliced
- ¼ cup red onion, diced
- ¼ cup cilantro, sliced
- black pepper. as desired (I go all out!)
- In a skillet, add the onion flakes, onion powder, celery seed, sea salt, chicken breast strips, and water.
- Sauté for 15-20 minutes on a medium to high heat. The water will absorb the seasonings and will then adhere to the chicken for an even-coated flavor. If all of a sudden it starts to dry (I've had this happen a few times), just stir in a few tablespoons of water and remove from the heat.
- Scoop chicken onto lettuce leaves and top with tomatoes, onions, cilantro, and pepper.