Easy Chicken Fajitas - SO much better than the Mexican restaurant and only 5 ingredients! We make these every week - great meal prep recipe! Chicken, Italian dressing, diced tomatoes and green chiles, taco seasoning and lime. Let the chicken marinate overnight and quickly cook in the skillet. Add onions and peppers for an authentic Mexican restaurant taste. SO easy and SO good!
You can use any variety of Rotel – original, hot, mild, or Mexican Rotel. We typically use Original or Mexican.
You can use any chicken that you have on hand for this recipe. Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenderloins.
If using chicken breasts or chicken thighs, cut the chicken into thin strips before marinating.
I buy a big bag of frozen chicken tenders and let the chicken marinate in the original bag. I just dump everything in, toss it around and let it hang out in the fridge overnight.
Let the chicken marinate as long as possible. It can marinate for a couple of days in the refrigerator and be fine.
I cook the chicken in a large skillet. Cast iron skillet or a non-stick work great. Make sure to drain the chicken and pat it dry before adding it to the skillet. I use a couple of paper towels and just press it on the chicken to get the extra moisture off of the outside of the chicken.
Patting the chicken dry will help give the chicken a nice sear on the outside.
You can use any of your favorite fajita veggies in this dish:
red bell pepper
yellow bell peppers
Store leftover chicken in an airtight container in the refrigerator.