Hi friends! Any of you with kids and starting school back up this week or next? It's that time of year! I always enjoy quick and easy meals, but they seem to be a necessity during the school year at our house. This dish is quick and tasty and can be whipped up in less than 30 minutes!
I'm loving this fajita skillet sauce I found! The chipotle & lime flavor is amazing! I feel like using this sauce makes the dish even that much quicker, no measuring spices, just open it up and dump it in!
Enjoy!
One Pan Chicken Fajitas
Ingredients
- 1 1/2 pounds frozen chicken tenderloins
- 1 package Frontera Skillet Fajita Sauce *see link in blog text*
- 1 medium green bell pepper (120 g) cut into 2 - 2 1/2 inch strips
- 1 medium red bell pepper (120 g) cut into 2 - 2 1/2 inch strips
- 1/2 large yellow onion (60 g), cut into half moon strips
- 1 (15.2 ounce) can black beans, drained and rinsed
- Serve as is or over rice, cauliflower rice, or in a tortilla etc. Top with desired toppings ie. cilantro, tomatoes, cheese, salsa, sour cream, avocado/guacamole etc.
Instructions
- Heat a large deep dish skillet over medium low heat. Dump fajita sauce into the pan and place chicken tenders into the sauce. Cover the skillet with a lid and let it simmer for about 8 minutes.
- Meanwhile, cut peppers and onions.
- Remove skillet lid and using tongs and kitchen shears, cut chicken into bite size pieces (it should be mostly thawed by now and easy to cut). Cover again and let is simmer a 2-4 more minutes, until mostly cooked.
- Add peppers and onions; cover and let simmer 4-5 more minutes until chicken is fully cooked (165 degrees F) and pepper and onions are tender crisp.
- Serve as is or over rice, cauliflower rice, or in a tortilla etc. Top with desired toppings ie. cilantro, tomatoes, cheese, salsa, sour cream, avocado/guacamole etc.
Notes
MFP Reference:
“Biceps After Babies One Pan Chicken Fajitas” (does not include suggested serving ideas)
Macros for one serving (1/6 of recipe)
Cal 198 C 19.7 g F 1.2 g P 28.6 g
PRO TIP: Serving size is 1/6 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan/plate and divide that by 6 to see how many grams one serving is.
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