Chicken fatijas


  • 2 Tablespoons of Oil
  • 1 Pound of Chicken Breast Cut Into Strips
  • ½ Yellow – Cut into Strips
  • 1 Red Bell Pepper – Cut into Strips
  • 1 Green Bell Pepper – Cut into Strips
  • 1 Packet of McCormick Fajita Skillet Sauce
  • Tortillas


  1. In a large skillet – add oil and cook chicken – you can season with salt and pepper
  2. Once chicken is cooked place onto a plate
  3. Add onions and peppers – cook until veggies are soft
  4. Add chicken back into the mix
  5. Add skillet sauce and cook for about 10 minutes over medium/low heat
  6. Serve hot in the skillet with tortillas


3 types of fatija mixes: regular, gluten free, and organic. I used a full pack of the regular. Next time try making the fatjia mix. (requires chicken bouillon)

Also, I preferred this recipe of sautéing over using a slow cooker. It was more charred and less soupy.

Served with corn tortillas (because I had extra in the freezer). Also going to try it with romaine lettuce.


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