There’s just something about fajita night that feels like a celebration—colorful veggies sizzling in a cast iron pan, the smell of spices filling the kitchen, and your whole family gathered, building their perfect bites. And the best part? This recipe is simple and so easy.
I think most of us that cook can think of a fajita recipe, and how easy and delicious it is. However, I’m taking it one step further. Because let’s be honest—I absolutely hate handling raw chicken. So, in this version, we keep the chicken breasts whole while cooking, then slice them up after they’re perfectly done. Minimal touching raw meat, and much easier to check the temperature when cooking. No mess. Just flavor.
Plus, if you're having a busy mama day, you can totally throw this in the crockpot with the same ingredients and let it do the work for you.
Whether you’re feeding your crew on a weeknight or setting up a build-your-own fajita bar for guests, this one is a go-to.
Why You’ll Love these Cast Iron Fajitas
- No raw chicken handling—just season, cook, and slice
- Sweetened naturally with dates—no refined sugar.
- Made in one pan
- Easy to customize with your favorite veggies, meat, and condiments (hello guacamole)
- Can easily be prepped in advance or made in the crockpot (great if you're feeding a crowd and need to double).
Equipment Needed:
- Cast Iron (or crockpot)
Ingredients for Cast Iron Fajitas
- 2 bell peppers (use any combo of red, green, yellow, or orange)
- ½ to 1 white onion, sliced
- 3 chicken breasts
- 1–3 tablespoon Meat Church fajita seasoning (adjust to taste, this one is saltier)
- 2–3 tablespoon olive oil
Optional for serving
- Tortillas (try my Sourdough Discard Flour Tortillas (with Fresh Milled Flour) )
- Guacamole (not really optional, lets be honest)
- Chips and salsa (let's make it a party!)
- Homemade Jalapeno Ranch
Cast Iron Fajitas
Equipment
- 1 Cast Iron Or crockpot if you are making it in the crockpot
Ingredients
- 2 bell peppers use any combo of red, green, yellow, or orange
- ½ to 1 white onion sliced
- 3 chicken breasts
- 1-3 TBS Meat Church fajita seasoning adjust to taste
- 2-3 TBS olive oil
Instructions
- Heat your cast iron pan over medium-high heat until nice and hot.
- Add the olive oil and let it shimmer.
- Season the chicken breasts with Meat Church fajita seasoning and place them directly in the pan.
- Cook on both sides, cooking until each breast is golden brown and reaches an internal temp of 165°F.
- Remove the chicken from the pan and let it rest while you cook the veggies.
- Add the sliced peppers and onions to the pan, sprinkle with a little more seasoning, and stir.
- Cook on medium-low stirring occasionally, until the veggies are soft and slightly charred.
- Slice the rested chicken and return to the pan if desired—or serve on the side.
Comments
No Comments