Chicken Fajitas for One
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Strips of chicken with sautéed onion and bell pepper in two warm flour tortillas, all from one skillet.
Ingredients
- 1 tbsp salted butter
- 1 boneless skinless chicken breast (6 oz) sliced into ½-inch strips
- ¼ tsp kosher salt divided
- ¼ tsp coarse black pepper divided
- ½ tbsp olive oil
- ½ small onion thinly sliced
- ½ small red or green bell pepper thinly sliced
- 2 flour tortillas 8-inch
Equipment
- skillet
- cutting board
- chef’s knife
Directions
- Melt the butter in a 10-inch skillet over medium-high heat. Season the chicken with ⅛ teaspoon each of the salt and pepper. Cook for about 6 minutes, until it reaches 165°F. Move it to a plate and cover it.
- Add the olive oil to the same pan. Add the onion, bell pepper, and the rest of the salt and pepper. Cook for about 5 minutes, stirring often.
- Warm the tortillas in a dry pan for 30 seconds per side, or wrap them in a damp paper towel and microwave for about 20 seconds.
- Divide the chicken and vegetables between the tortillas and serve.
Nutrition
Serving: 182g | Calories: 346kcal | Carbohydrates: 27g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 741mg | Potassium: 413mg | Fiber: 2.5g | Sugar: 3.4g | Vitamin A: 597IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 fajitas; skinless chicken breast counted as raw chicken breast, ½ small red or green bell pepper (the first choice counted). Brands and portions vary, so use it only as an approximation.