I love a good taco night…or fajita night actually this week! We usually make mexican at home once a week instead of ordering take out, so this was our weekly mexican dinner! This fajita skillet was made in one pan and in 30 minutes. I saved time by prepping the rice earlier and using chicken I had made early in the week. This meal was quick and easy and honestly one I will definitely be making again!
See me make this recipe on instagram!
How to Store and Reheat:
This recipe reheats really well! Plus it is great for an easy meal prep. I love to make this for for dinner and then have the leftovers for lunch the next day! I store in an airtight container in the fridge for 3–4 days. When I’m ready to enjoy again, I reheat it a skillet on the stovetop or microwave!
How do I make sure this recipe is certified gluten free?
Make sure to read ALL your labels! This recipe can be made gluten free and celiac safe as long as all your ingredients are labeled as gluten free.
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The 30-Minute, One pan Fajita skillet Recipe:
Servings: 4
Time: 35-45 minutes
Ingredients:
2 chicken breasts
2-3 tbsp Olive oil
3 tbsp Fajita seasoning
1–2 bell peppers, sliced
1 onion, sliced
1/4 cup water
2 cups cooked rice (microwaveable works great)
4 corn tortillas, torn into pieces
1 cup shredded cheddar cheese
4 spoonfuls refried beans
Optional toppings: salsa, pico de gallo, shredded lettuce, sour cream
Directions:
Preheat oven to 350°F.
Heat a drizzle of olive oil in a large oven-safe pan over medium heat. Add chicken, season with fajita seasoning, and cook until fully cooked. Approx 7 minutes on each side. Remove and cut into bite-sized pieces.
In the same pan, add a little more olive oil, peppers, and onions. Season with fajita seasoning and cook until slightly softened.
Add 1/4 cup water and continue to cook for 10-15 minutes on medium heat until fully cooked and soft.
Add in cooked rice and chopped chicken. Stir everything together.
Top with torn tortillas, shredded cheese, and spoonfuls of refried beans.
Bake for 20 minutes, or until heated through and cheese is melted and slightly golden.
Remove from oven and top with salsa, pico de gallo, lettuce, and sour cream.