Cheesy Fajita Skillet

We absolutely adore One Pan meals! What about you?!

Ahhh….there is nothing better than a Tasty, QUICK, One-Pan Skillet meal on a busy weeknight! Quick Clean-Up to the rescue!

This one is TOTALLY DELICIOUS, loved by all, and great if you need to feed a few people, then reheat later for stragglers who show up after practice and such.

Chicken and Bell Peppers were on sale this week so guess what we’re eating?! Yep… chicken & bell peppers…I also doubled up the recipe to make a few lunch portions to send with Jason to work this week.

Creamy, Cheesy, Melty, Warm, Satisfying, Chicken Fajita Flavors will make the whole fam sing your praises!

Serve alongside cooked brown rice or cauliflower rice.

Cheese please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.

Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.

Note: My favorite brand of cream cheese is pasture raised “Organic Valley”.

Rachel’s Spicy Homemade Fajita Seasoning:

• 2 Tbsps Chili Powder

• 2 Tbsps Smoked Paprika

• 2 tsps Cumin

• 1 tsp Garlic Powder

• 1 tsp Oregano

• 1/2 tsp Sea Salt

• 1/2 tsp Black Pepper

• 1/2 tsp Cayenne Pepper

• Combine all the spices into a jar or container with a lid and shake well to combine. Enjoy!

4 servings

Ingredients:

• 1-1/2 lbs boneless skinless chicken, chopped into bite sized pieces
• 2 Tbsps fajita or taco seasoning
• 1 Tbsp avocado oil, or olive oil
• 3 large bell peppers, chopped
• 1 large onion, chopped
• 1/2 cup chicken bone broth
• 2 oz organic cream cheese or full fat Greek yogurt
• 1/4 cup freshly shredded cheddar
• 2 jalapeños, seeded and diced
• 2 green onions, sliced

Instructions:

Place the chicken in a bowl together with the seasonings and oil. Toss thoroughly to combine, then allow it to marinate for 15 minutes or so.

Preheat a large skillet over medium high heat.

Cook the chicken in batches, about 8 minutes per batch, or until cooked through and golden brown.

Set your cooked chicken aside on a plate.

In the same skillet add your bell peppers and onion, and stir fry for 2-3 minutes. Remove from skillet and det aside.

Add the broth into the skillet and stir through the bottom to deglaze.

Add in the cream cheese and cheddar, and continuously stir or whisk to create a smooth sauce.

Return your cooked chicken and veggies to the skillet and into the sauce and allow it to cook for a minute longer, just to heat everything up.

Top with jalapeño, green onions, and an extra sprinkle of grated cheese if desired.

Enjoy!

Rachel

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