Skillet Chicken Fajitas with Avocado

Name: Skillet Chicken Fajitas with Avocado
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, thinly sliced; 3 bell peppers, assorted colors, deseeded and thinly sliced; 8 hot corn or flour tortillas; 118 milliliters fresh cilantro leaves, roughly chopped; 1 teaspoon medium clove garlic, minced (about; 4 servings Salsa or guacamole, as desired; 1 jalapeño pepper, thinly sliced (optional); 4 servings Kosher salt and freshly ground black pepper; 4 servings Lime wedges; 3 Tbsps olive oil, divided; 2 Tbsps dried oregano, divided; 237 milliliters red onion, thinly sliced (about; 2 scallions, light green parts only, thinly sliced; 680 grams boneless skinless chicken breast (3 to 4 breast halves), cut into 2-inch-thick strips and then cut again into 2-3-inch pieces lengthwise

The recipe Skillet Chicken Fajitas with Avocado could satisfy your Mexican craving in about 25 minutes. One portion of this dish contains roughly 43g of protein, 27g of fat, and a total of 590 calories. This dairy free recipe serves 4. It works well as a main course. Head to the store and pick up avocado, lime wedges, scallions, and a few other things to make it today. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert.

Instructions

In a mixing bowl, coat the chicken with 1 tablespoon olive oil, salt, pepper and ½ tablespoon oregano. Set aside.

Ingredients you will need

Olive Oil

Whole Chicken

Oregano

Pepper

Salt

Equipment you will use

Mixing Bowl

Heat the remaining oil in a 12-inch skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and a pinch of salt, and cook, stirring, until softened, 2 to 3 minutes.

Ingredients you will need

Onion

Salt

Add the oregano and garlic and cook until fragrant, about 30 seconds. Lower the heat to medium, add the peppers, and cook, stirring, until they start to soften, 3 to 4 minutes.

Ingredients you will need

Oregano

Peppers

Garlic

Move the peppers to the side, creating a large circle in the center of the dish and add the chicken, allowing it to brown and then cook through, stirring occasionally. Toss contents of pan together and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Peppers

Equipment you will use

Frying Pan

Serve immediately with jalapeños, cilantro, scallions, sliced avocado, hot tortillas, lime wedges, and salsa and guacamole if desired.

Ingredients you will need

Lime Wedge

Guacamole

Green Onions

Tortilla

Cilantro

Avocado

Salsa

Equipment

Mixing Bowl

Frying Pan

Ingredients

Servings:

avocado, thinly sliced 3

bell peppers, assorted colors, deseeded and thinly sliced 8

hot corn or flour tortillas 118milliliters

fresh cilantro leaves, roughly chopped 1teaspoon

medium clove garlic, minced (about 4servings

Salsa or guacamole, as desired 1

jalapeño pepper, thinly sliced (optional)4servings

Kosher salt and freshly ground black pepper 4servings

Lime wedges 3Tbsps

olive oil, divided 2Tbsps

dried oregano, divided 237milliliters

red onion, thinly sliced (about 2

scallions, light green parts only, thinly sliced 680grams

boneless skinless chicken breast (3 to 4 breast halves), cut into 2-inch-thick strips and then cut again into 2-3-inch pieces lengthwise

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.