Chicken Fajita Dinner Skillet |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made this the other day when I was trying to use up some frozen fajita vegetables. My husband begged me to write it down and make it again, since I tend to never make the same thing twice. I have put in instructions if you prefer to use fresh vegetables. I have seen a copycat recipe for Emeril's Bayou Blast cajun seasoning on this site, so if you can't find it at the store, use that. We like some kick, so if you aren't a huge fan of spice, cut the amount of Bayou Blast to taste. The leftovers were great for breakfast with scrambled eggs! Ingredients:
4 boneless skinless chicken breasts, rinsed and patted dry |
4 medium russet potatoes |
3 tablespoons olive oil |
2 cloves garlic, minced |
1 (8 ounce) package frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 white onion, sliced) |
1 tablespoon emeril bayou blast seasoning |
8 small tortillas, warmed |
sour cream, to garnish |
salsa, to garnish |
shredded cheddar cheese, to garnish |
Directions:
1. Cook the potatoes in the oven or microwave until fork-tender.
2. Set aside and let cool.
3. Sprinkle the chicken on both sides with Bayou Blast.
4. Grill or broil until no longer pink in the middle (I use my George Foreman grill, 5-6 minutes per side).
5. Slice the chicken and set aside.
6. Heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
7. In a large skillet, heat the olive oil over medium-high.
8. Slice the potatoes, and distribute evenly in the pan, in one layer.
9. Cook until a deep golden brown, then turn and brown on the other side.
10. Add the chicken and vegetables, garlic, and another generous dash of the Bayou Blast.
11. Heat through, and serve with warm tortillas and desired garnishes.
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