Vic’s Tricks To…Chicken Fajita Skillet

I don’t know about you guys, but I’m done doing dishes.

OK, so I’m exaggerating a little because I have a dishwasher.

His name is Jared.

LOL JK love ya babe! …Please keep doing the dishes.

But, seriously, dishes are the worst, so I’ve been focusing on One Pan Meals as best I can.

And woahohohohooo boy is this a good one. And probably one of the simplest ever. Oh, and totally low-carb/keto.

Hair Flip.

Disclaimer: I used chicken tenders in this recipe because that’s what I had on hand, but any type of chicken or meat could work in this recipe, but the cooking times will vary.

First, slice your peppers and onions into thin strips. Heat about 2 tbsp of oil in a large cast iron skillet or pan with edges and add the peppers.

While the peppers cook a bit, pat your chicken dry with paper towels and GENEROUSLY coat them in taco seasoning (or your own blend of cumin, garlic powder, chili powder).

Let the peppers cook in the pan for about 4 minutes or so, then push them to one side of the pan and add the chicken.

Vic Trick: DON’T TOUCH IT! If you move around the chicken, the seasoning will come off and stick to the pan. If you move around the peppers you’ll miss out on that tasty char.

Let the chicken cook for about 5 minutes, then flip them. Add the onion to the pepper side of the pan and season with salt & pepper.

Let everything cook for another 4-5 minutes, then give it all a nice toss.

Now to make the simplest sauce of all-time! Just add a jar of salsa and 2 tbsp of cream cheese.

AND STIR BABY STIR!

The cream cheese will melt into the salsa to form the most freakin tangy and delectable sauce ever.

Once the veggies are softened to your liking YOU ARE DONE!

I threw mine over some cauliflower rice, but this could work with any rice or tortilla or even as is! (and obviously with cheeeeeeese!!!)

I hope you enjoy and please don’t forget to rate and leave a comment if you give it a try!

Happy Eating!

Give it a try and rate this recipe!