Chicken Fajita Skillet
I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week.
Best Quick Marinade for Chicken – Can you say juicy?!
I made a quick marinade for this chicken breast to hang out in while you prep the other ingredients. Nobody likes dry chicken, NOBODY! The chicken stays juicy and each strip is loaded with tons of flavor points. The marinade is super simple: 1 part oil plus 1 part acid plus flavor (herbs, spices, salts). I used avocado oil, lime juice, and my favorite taco seasoning from FlavorGod, as well as Himalayan sea salt. Use your favorite taco seasoning here, but make sure you fresh squeezed lime juice from a real lime, none of that stuff in the little green plastic lime shaped bottle, because EW! I know you know what I’m talking about 😉
You can serve this chicken fajita skillet on it’s own, with the addition of white rice or cauli rice, on top of a salad, in tacos, or maybe with some crispy paleo plantain chips!
Equipment You’ll Need:
TIP: I found that it’s much easier to slice the chicken breast if it’s slightly frozen still. And be sure you are using a sharp knife!! Be careful when slicing the chicken in half horizontally. Place one hand on top of the chicken breast to make sure it doesn’t slide around on the cutting board.
Are you guys following me on Instagram? I share a lot of simple and easy meals that aren’t necessarily a full recipe. Check out how I used the chicken fajita skillet leftovers for a mid-week lunch in the picture. Don’t forget to tag me if you create one of my dishes!
CHICKEN FAJITA SKILLET