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🔥 Trail Skillet Chicken Fajitas

5 from 1 vote
Here’s a simple, travel-friendly Skillet Chicken Fajitas recipe — designed so you can cook it at home, camping, or on the trail with just one pan or a cast-iron skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless chicken breast or thighs sliced into thin strips
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion sliced
Seasoning - or use a taco/fajita seasoning packet
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch cayenne or chipotle for heat optional
Other
  • 2 tbsp oil avocado, olive, or any cooking oil
  • Juice one lime
  • tortillas flour or corn
  • sour cream, salsa, shredded cheese, guacamole, cilantro optional toppings

Equipment

  • 1 Large Skillet, Pan, or Flat Griddle camp version: cook over camp stove, grill grate, or even a medium-heat fire
  • Knife & Cutting Board
  • Spoon or Tongs

Method
 

  1. Heat skillet. Add oil to a hot pan over medium-high heat.
  2. Cook chicken. Add sliced chicken and half the seasoning. Cook 4–6 minutes until browned and cooked through. Remove and set aside.
  3. Cook veggies. In the same skillet, add peppers and onions. Add remaining seasoning and cook 5–6 minutes until soft and slightly charred.
  4. Combine. Return chicken to the pan. Squeeze lime juice over everything and toss to coat.
  5. Serve. Warm tortillas (right on the skillet edge or wrapped in foil near heat). Spoon fajita mix into tortillas and top as desired.
  6. 🌮 Trail Tip
    Pre-slice the chicken and veggies at home and store them in a sealed bag with the seasoning. When you’re ready to cook, just dump everything into the skillet — no prep mess, no cleanup hassle.