Heat a large skillet on medium heat. Pour the grapeseed oil in the pan. Add the diced chicken and one tablespoon of the fajita seasoning. Mix well and cook for 5 minutes with lid on.
Mix well then add in the quartered onion and cook for an additional 5 minutes until chicken is no longer raw.
Add the bell peppers and the remaining 1 tablespoon of fajita seasoning to the skillet. Mix well, place lid on skillet and cook for an additional 5 minutes until peppers are al dente to soft in texture.
Serve skillet tableside, divide mixture evenly among tortillas and top with your favorite fajita toppings.
- Substitutions -
- Gluten Free - Use a corn tortilla to avoid the gluten.
- Dairy Free - Omit the cheese and sour cream on the fajitas.
- Meat Free - See my recipe for Vegetarian Fajitas.
- Toppings - Here are a few of my favorite toppings for fajitas.
- Sour Cream
- Shredded Cheese
Serving: 0.5c | Calories: 471kcal | Carbohydrates: 55g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 854mg | Potassium: 786mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2074IU | Vitamin C: 135mg | Calcium: 115mg | Iron: 4mg