Chicken Fajita Dinner Skillet

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, rinsed and patted dry
• 4 medium russet potatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (8 ounce) package frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 onion, sliced)
• 1 tablespoon emeril bayou blast seasoning
• 8 small tortillas, warmed
• sour cream, to garnish
• salsa, to garnish
• shredded cheddar cheese, to garnish

Recipe

• 1 cook the potatoes in the oven or microwave until fork-tender.
• 2 set aside and let cool.
• 3 sprinkle the chicken on both sides with bayou blast.
• 4 grill or broil until no longer pink in the middle (i use my george foreman grill, 5-6 minutes per side).
• 5 slice the chicken and set aside.
• 6 heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
• 7 in a large skillet, heat the olive oil over medium-high.
• 8 slice the potatoes, and distribute evenly in the pan, in one layer.
• 9 cook until a deep golden brown, then turn and brown on the other side.
• 10 add the chicken and vegetables, garlic, and another generous dash of the bayou blast.
• 11 heat through, and serve with warm tortillas and desired garnishes.