One-Pot Chicken Fajitas

Fajita Pasta Skillet:

• Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (10 oz) can black beans, rinsed and drained
  • 1 cup chicken broth
  • 8 oz dry pasta (penne, rotini, or fusilli work well)
  • 1/4 cup chopped fresh cilantro
  • Shredded cheese, avocado, sour cream, and other fajita toppings of your choice

• Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and bell pepper, and cook until softened and slightly browned, about 5 minutes. Stir in the garlic and cook for another minute.
  2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  3. Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for a minute, letting the spices release their aroma.
  4. Add the diced tomatoes, black beans, chicken broth, and pasta. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the pasta is cooked through and the sauce has thickened slightly.
  5. Stir in the chopped cilantro and serve with your favorite fajita toppings.

Cheesy Fajita Chicken Bake:

• Ingredients:

  • 1 tablespoon olive oil
  • 1 bell pepper (any color), thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup lime juice
  • 1/4 cup chicken broth
  • 1 (10 oz) can diced tomatoes, undrained
  • 1 (8 oz) can green chiles, diced (optional)
  • 1 cup shredded cheddar cheese
  • 8 flour tortillas

• Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the bell pepper and onion, and cook until softened and slightly browned, about 5 minutes. Stir in the garlic and cook for another minute.
  3. Push the vegetables to one side of the pan. Add the chicken and cook, undisturbed, until browned on the bottom, about 3-4 minutes. Then, flip the chicken and cook for another 2-3 minutes, or until cooked through.
  4. Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for a minute, letting the spices toast.
  5. Pour in the lime juice, chicken broth, diced tomatoes, and green chiles (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
  6. Transfer the chicken mixture to the prepared baking dish. Top with the shredded cheese and bake for 10-12 minutes, or until the cheese is melted and bubbly.
  7. Serve warm with tortillas and your favorite fajita toppings.

These are just two examples, and the beauty of one-pot chicken fajitas is their adaptability. Feel free to experiment with different vegetables, spices, and toppings to create your own unique version!

No matter which variation you choose, I’m sure you’ll enjoy the ease and deliciousness of this one-pan meal. So grab your ingredients, crank up the music, and get ready to fajita it up!