Vegan Chicken Fajita Skillet Food

VEGAN CHICKEN FAJITA SKILLET RECIPE

Steps:

• Mix the first 6 ingredients together in a small dish and set aside.
• Put oil in skillet over med-high heat, once hot add the onions and garlic. Stir fry for 3 minutes, then add the peppers and stir fry for another 5 minutes.
• Add the seasoning mix, cook another 2 minutes, stirring frequently. Finally add the Chicken-Free Strips and cook for 2-3 more minutes, folding in to evenly distribute and heat through.
• Serve with wraps or over rice.

VEGAN FAJITAS

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

CHICKEN FAJITA SKILLET

Steps:

• Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
• Remove all from heat and set aside.
• Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
• Salt and pepper to you taste.
• Divide in half and place on serving platters.
• Mix egg with half and half, salt and pepper to taste.
• Cook egg mixture into two separate omelets.
• Place on top of browned potatoes.
• Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each platter of fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.

CHICKEN FAJITA DINNER SKILLET

Steps:

• Cook the potatoes in the oven or microwave until fork-tender.
• Set aside and let cool.
• Sprinkle the chicken on both sides with Bayou Blast.
• Grill or broil until no longer pink in the middle (I use my George Foreman grill, 5-6 minutes per side).
• Slice the chicken and set aside.
• Heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
• In a large skillet, heat the olive oil over medium-high.
• Slice the potatoes, and distribute evenly in the pan, in one layer.
• Cook until a deep golden brown, then turn and brown on the other side.
• Add the chicken and vegetables, garlic, and another generous dash of the Bayou Blast.
• Heat through, and serve with warm tortillas and desired garnishes.