Skillet Southwest Fajitas

Name: Skillet Southwest Fajitas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound chicken tenders; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon paprika; 2 teaspoons cassava flour; 2 tablespoons avocado oil; 1 pound mini bell peppers, seeds and stem removed then sliced in half lengthwise; ½ small red onion, thinly sliced; 2 garlic cloves, minced; 1/3 cup SideDish Southwest Dressing; Fresh cilantro leaves, chopped; 1 lime, cut into wedges, for serving; Brown rice or cauliflower rice; Black beans; Tortillas

Alex Snodgrass

Servings

Cook Time

25 minutes

Gluten-Free

Dairy-Free

Paleo

Grain-Free

Ingredients

1 pound chicken tenders
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
2 teaspoons cassava flour
2 tablespoons avocado oil
1 pound mini bell peppers, seeds and stem removed then sliced in half lengthwise
½ small red onion, thinly sliced
2 garlic cloves, minced
1/3 cup SideDish Southwest Dressing
Fresh cilantro leaves, chopped
1 lime, cut into wedges, for serving

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Brown rice or cauliflower rice
Black beans
Tortillas

Method

Arrange oven rack to the highest position. Preheat oven to 400℉.
Place the chicken on a cutting board and pat dry with paper towels.
Season both sides of the chicken evenly with salt, black pepper, paprika, and cassava.
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken tenders and brown on both sides, about 2 minutes per side. Once browned, set aside on a plate.
Add the peppers, onion, and garlic to the skillet. Sauté until slightly tender, about 5 minutes.
Add the chicken and its juices back into the skillet and remove from heat. Drizzle the SideDish Southwest Dressing over the skillet.
Place into the over on the highest rack and bake for 5 minutes. Remove from the oven and garnish with cilantro and serve with a wedge of lime.
You can enjoy as-is, serve in a bowl with rice and beans, or serve in tortillas.