Chicken Fajita Skillet

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A delicious and filling meal for breakfast or dinner! This skillet full of roasted home fry potatoes, chicken, onions, peppers, salsa, sour cream, and eggs is hearty and good with a southwest flair.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 426kcal

Author: Julie Evink

Ingredients

4 cups diced Russet baking potatoes Mine were at about a 1" dice
kosher salt to taste
1 tablespoon canola oil
4 thinly sliced chicken cutlets cut into bite sized pieces
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced green bell peppers
1 cup diced onion
1 cup shredded cheddar cheese
4 eggs
1 cup salsa
1/2 cup sour cream
fresh avocado slices and/or chopped cilantro to garnish

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper or aluminum foil (parchment paper works best). While the oven pre-heats you can scrub and dice your potatoes. Spread them in a single layer across the prepared baking sheet, sprinkle with the salt, and place them in the oven to roast for 30-35 minutes.
Heat the oil over medium high in a large skillet. Sprinkle the chicken with the salt and pepper to evenly coat (I toss the raw chicken around a few times with my hands to coat it). Add it to the hot skillet and brown.
Add the onions and peppers. Reduce the heat a little and continue cooking until the onions and peppers are soft and the chicken is cooked through. Remove from the heat.
In a separate pan or skillet cook the eggs to your liking. (Pictured are eggs poached over medium; you can scramble yours or fry them -- eggs are all about preference).
When the potatoes are done, add them to the large skillet with the chicken, onions, and peppers. Toss to combine.Cover with the cheese.Top with the cooked eggs, salsa, and sour cream. Garnish with the avocado and cilantro. Serve hot.

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