These quick and easy chicken and vegetable dishes are loaded with flavor and make the perfect weeknight meal. Jump on the toppings! They are so delicious!
This recipe couldn’t be easier! The chicken and vegetables are cooked in one skillet, and the serving options are endless and completely customizable.
Simple Seasoning Mix
Although the seasoning mix is straightforward and simple, using pantry staples, it’s very important to the overall flavor of these fajita dishes.
- salt + pepper
- garlic powder
- onion powder
- cumin
- chili powder
- paprika (high quality and smoked paprika!)
- dried oregano
Part of this spice mixture is tossed with the chicken.
And speaking of chicken, this recipe works well with boneless chicken breasts, tenderloins or thighs.
One Skillet Cooking
The process of cooking the ingredients for these chicken and vegetable fajita dishes is quick and easy.
- Cook the spiced chicken in a nonstick pan until golden and cooked through.
- Remove to a plate; cover and keep warm.
- Cook the vegetables (with the remaining spice mixture) until tender.
And that’s it! Seriously, it couldn’t.be.easier.
The spice mix adds i very sweet the taste of chicken and vegetables. Like, it’s really hard not to keep biting right out of the pan.
Combining Chicken and Veggie Fajita Dishes
Arrange the golden chicken and tender vegetables in a bowl (or plate). You can also add hot, cooked rice or quinoa or another “carby” side if you like, but it’s not necessary. Optional Carbs! (But are there?? 🤔).
Then…and here’s the fun part…Load up on all the things your heart desires.
- shredded cheese
- sour cream
- guacamole or chopped avocado
- salsa (any and all kinds!)
- chopped cilantro
- crushed tortilla chips
- chopped onion
- roasted corn on the cob (we like the ones from Trader Joe’s)
- fresh lime wedges
A Customized Family Meal
I love food like this because everyone can put together their own fajita bowl according to their conscience and taste buds. It reduces stress by feeding people who are picky.
And it allows those of us (ahem, hi 👋🏼) who adore mushrooms, to load our fajita bowls with them and leave the whole family living an incomplete life without them.
For these reasons, and more, these chicken and vegetable fajita dishes may be the perfect weeknight dinner. The taste is delicious through the roof. I hope you like them!
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Chicken and Vegetable Fajita Dishes
Seasonal Mix:
- 1 a teaspoon hard kosher salt
- ½ a teaspoon onion powder
- ½ a teaspoon garlic powder
- ½ a teaspoon dried oregano
- ½ a teaspoon ground cumin
- ½ a teaspoon chili powder
- ½ a teaspoon smoked or sweet paprika
- ¼ a teaspoon ground black pepper
Fajita Bowls:
- 1½ to 2 pounds chicken breasts, thighs or thighs, cut into bite-sized pieces
- 2 of spoons olive oil, separated
- 2 an instrument pepper, cored, seeded and cut into thin strips
- 1 which is in between onion, cut into slices
- 8 out of 12 ounces sliced mushrooms
- 2 out of 3 of spoons water or chicken broth
- Hot, cooked rice (optional)
Toppings:
- Grated cheese
- Chopped cilantro
- Crushed tortilla chips
- Sour cream
- Salsa
- Guacamole or chopped avocado
- Roasted corn on the cob
Prevent your screen from going dark
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Mix all the spices of the seasoning mix.
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Sprinkle part the seasoning mixture over the chicken pieces and toss until the chicken is evenly coated. Set the remaining spice mixture aside.
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In a 12-centimeter pan, heat one tablespoon of olive oil over medium heat until hot and bubbly. Add the chicken in one layer and cook until golden, 2 to 3 minutes. Flip and cook until golden and cooked through, 3 to 4 minutes. Season to taste with additional salt and pepper, if desired. Remove chicken from plate; cover and keep warm.
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Return the skillet to medium heat and add the remaining tablespoon of olive oil. Add the onions, peppers and mushrooms, and sprinkle the reserved seasoning mixture over the vegetables.
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Cook, stirring frequently, until the onions are translucent and the peppers and mushrooms are soft, 4 to 5 minutes. Towards the end of cooking (or sooner, if the skillet is dry), add 2 to 3 tablespoons of water or broth and continue to cook for 1 to 2 minutes.
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Serve the chicken and vegetables over hot, cooked rice (if desired) and any number of toppings: shredded cheese, toasted corn kernels, chopped cilantro, crushed tortilla chips, guacamole or chopped avocado, sour cream, and salsa.
Vegetables: if you want the vegetables (especially the mushrooms) to have a golden color, do not overcrowd the skillet (cook it in separate batches and divide the seasoning mixture between each batch).
Serving: 1 serving (does not include rice or toppings), Calories: 190kcal, Carbohydrates: 4g, Protein: 26g, Oil: 8g, Saturated Fats: 1g, Cholesterol: 73mg, Sodium: 544mg, Fiber: 1g, Sugar: 2g
Recipe Source: from Mel’s Kitchen Cafe
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