These Chicken Fajitas are the perfect summer dinner with fresh veggies. See how to make them in the microwave!
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I held a Pampered Chef party over a year ago, specifically to earn the Deep Covered Baker (DCB), a pretty expensive item. I'd heard it called the “magic pot,” but since I'm such a fan of the slow cooker, I didn't know what was so special about it.
Then I got to know a mom in my neighborhood with 7 kids, and she swears by it, so I gave it a try. It couldn't be easier!
I've been able to walk in the door from swimming and have dinner on the table in minutes.
These chicken fajitas are one of the first recipes I tried, and we make them all the time now! For more easy family meals, take a look at my Recipe Index.
Chicken Fajitas in the DCB
The original recipe calls for Pampered Chef's Chili Lime Rub. It's delicious, but when I run out, I just use my own homemade taco seasoning mix. Update–they no longer carry this spice mix. So make your own!
The prep is so easy–just slice boneless chicken breast into strips. Do the same with peppers and onion. Sometimes I even add sliced mushrooms to the mix.
Layer them in the Deep Covered Baker and sprinkle with seasoning. Microwave until the chicken is fully cooked. I use a digital thermometer to make sure.
For a gluten-free meal, serve fajitas over rice. I use Della brown rice that I pick up at Costco. It quick-cooks in just 20 minutes.
For a more traditional meal, serve in flour tortillas along with cheese and sour cream.
Print the recipe
Chicken Fajitas in the DCB
- 1-2 pounds boneless skinless chicken breast, sliced or whole
- Seasonings--I used PC's Chili Lime Rub, but you could use a packet of Taco Seasoning or your own
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced (I used red, but any type will do)
- In the Deep Covered Baker, lay the onion and peppers.
- Sprinkle with half the seasoning. Layer the chicken on top and sprinkle the rest of the seasoning.
- Cover and microwave for 12-15 minutes. Use a meat thermometer to check that the chicken is cooked to 165 degrees.
- Transfer the fajitas to a serving bowl using tongs or slotted spoon.
Amount Per Serving: Calories: 380Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 145mgSodium: 778mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 54g
This Chicken Fajitas in the DCB recipe is linked up to Tasty Tuesday at Balancing Beauty & Bedlam.
Meal Planning: What's the Point? - Moneywise Moms
Monday 18th of March 2013
[...] Artichoke Spinach Dip, and green beans (birthday requests from my girls) Thursday–Chicken Fajitas in the DCB, black beans and brown rice Friday–Leftovers from the week Saturday–Chicken Caesar [...]
Meal Plan Monday
Monday 30th of July 2012
[...] Pork Chops, brown rice, green beans Thursday–Spinach & Feta Pasta Salad Friday–Chicken Fajitas in the DCB, leftover rice Saturday–Friends are visiting from out of town, so I’m not sure [...]
Thursday 5th of July 2012
This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found this through Beyond the Peel's Wholefood Wednesday.
Sunday 1st of July 2012
Looks great and quick too!. I found you via the Whole Food Wednesday linky party. I linked in a post about retro prawn cocktails Have a super week.
Meal Plan Monday: Too Hot to Cook
Monday 25th of June 2012
[...] tomatoes, lettuce, cheese, black beans Thursday–Grilled Sesame Pork Kabobs, green salad Friday–Chicken Fajitas DCB, tortillas, brown rice, black beans Saturday–Bringing veggies and hummus to a potluck dinner [...]