Weeknight Skillet Fajitas

Weeknight Skillet Fajitas

16 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Birds Eye®

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

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (16)

Rate This Recipe


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

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!



This makes a quick and easy meal and tastes delicious! The only seasoning I had was Taco Seasoning I from this site, so I sprinkled it on my chicken before browning it. Then I added more to the veggie mixture when I added it in. My husband loved this and added hot pepper sauce to his. I added plain Greek yogurt to mine. I served these fajitas with Best Spanish Rice.

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Amount Per Serving (4 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 60.1 g
  • 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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Quick Chicken Paella


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Taco Dinner