Recipes Weeknight Skillet Fajitas 4.3 (35) 26 Reviews 17 Photos Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas. Recipe by Bird's Eye Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 17 17 17 17 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts, thinly sliced 1 (14 ounce) bag Birds Eye® Recipe Ready Tri-Color Pepper & Onion Blend 1 teaspoon ground cumin or fajita seasoning blend 1 teaspoon salt 8 flour tortillas, warmed Directions Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.* Serve in flour tortillas. Garnish, if desired, with lime wedges. Tips *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer. I Made It Print Nutrition Facts (per serving) 518 Calories 14g Fat 60g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 518 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 16% Cholesterol 69mg 23% Sodium 1117mg 49% Total Carbohydrate 60g 22% Dietary Fiber 3g 12% Protein 34g Calcium 56mg 4% Iron 5mg 25% Potassium 348mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved