Weeknight Skillet Fajitas

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 Servings
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1 Tbsp. vegetable oil

1 lb. boneless skinless chicken breasts, thinly sliced

1 bag (14 oz.) Birds Eye® Recipe Ready Tri-Color Peppers & Onions Blend

1 tsp. ground cumin or fajita seasoning blend

1 tsp. salt

8 flour tortillas, warmed


  1. 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
  2. 2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
  3. 3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
  4. *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.