Weeknight Skillet Fajitas

Weeknight Skillet Fajitas

Birds Eye(R) 0

"Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas."

Ingredients 20 m {{adjustedServings}} servings 518 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1117 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
  2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
  3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
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  • *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.
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Reviews 18

  1. 25 Ratings


We loved this quick and easy fajita recipe. I did marinate the chicken for an hour in a mix of the juice from 2 limes, 2 tablespoons of fresh chopped cilantro, a tablespoon canola oil and a couple dashes of hot sauce. When it came time to sauté the chicken, I added the marinade to the skillet along with the chicken. The added flavor of the cilantro and lime made this dish right on par with the fajitas we get in our local restaurants here in New Mexico. Using the prepackaged onions and bell pepper strips made this recipe so much easier. Instead of Birdseye, though, I used Trader Joe's Fire-roasted Onions & Bell Pepper Strips, as I shop there weekly and it was more convenient. The results were delicious! This is now my go-to recipe the entire family loves. Muchas gracias!

Valerie's Kitchen

I used 3 bonless breasts which is over the amount called for in order to feed 6 of us. I subbed my own homemade taco seasoning for the cumin and salt. Served on flour tortillas with rice, beans, and avocado. Tasty!

Baking Nana

As written this recipe is lacking seasoning and it would not feed 4 people in my home. With a few minor additions it is REALLY good. I pre-seasoned the strips of chicken with fajita seasoning and let it sit for about 30 minutes. I would suggest using a cast iron pan or a pan that you can good and hot. One of the best things about fajitas is the fast sear that really develops the flavor. I then added the frozen vegetables and sprinkled another teaspoon of fajita seasoning on the vegetables. The frozen vegetables add just the right about of water to make a nice sauce. This is fast and very easy and very tasty with some minor modifications. Serve in warm tortillas with a side of Easy Spanish rice.