Description
These Chicken Fajitas are a family favorite! Packed with flavor, and simple to prepare, they make for an excellent meal. Juicy chicken, sautéed veggies, and a delicious homemade marinade make this recipe truly stand out. Try it once, and you’ll find yourself making it over and over again!
Ingredients
For the marinade:
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the fajitas:
2 large chicken breasts (about 1 1/2 pounds total), cut in half lengthwise
3 bell peppers of varying colors, halved, seeded, and sliced into 1/4-inch strips
1 medium onion, thinly sliced
2 tablespoons oil, divided
Salt and freshly ground black pepper to taste
Flour tortillas for serving
For the toppings:
Fresh lime wedges
Fresh cilantro
Sliced avocado or guacamole
Monterey Jack cheese (or cheddar, mozzarella)
Fresh iceberg lettuce
Salsa or pico de gallo
Sour cream
Instructions
- Start by preparing the marinade. In a large mixing bowl, combine the fresh lime juice, olive oil, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and freshly ground black pepper. Stir until well combined.
- Cut the chicken breasts in half lengthwise and add them to the marinade, turning to ensure they’re evenly coated. Allow the chicken to rest at room temperature while you prep your veggies.
- Prepare the bell peppers and onion as described above.
- Preheat a large, heavy skillet (preferably cast iron) over medium heat. Add 1 tablespoon of oil and place the marinated chicken in a single layer in the pan. Sauté for 3 to 5 minutes per side, or until the chicken is browned on both sides and reaches an internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a cutting board and let it rest.
- In the same skillet, add the remaining tablespoon of oil, then add the sliced bell peppers and onions. Sauté the veggies over medium heat, stirring frequently until they are softened and golden in spots (about 5-6 minutes). Add salt and pepper to taste.
- While the veggies are cooking, thinly slice the rested chicken against the grain. Once the veggies are nearly done, add the sliced chicken back to the skillet, stirring to combine.
- Take the skillet off the heat, cover it to keep warm, and toast your tortillas. You can do this on a cast iron skillet, griddle, outdoor grill, or over a gas burner on the stove. Be sure to watch them closely as they toast, flipping when you see light charring.
- Build your fajitas with the chicken and veggie mixture, then top with your favorite toppings like fresh lime juice, cilantro, avocado or guacamole, cheese, lettuce, salsa or pico de gallo, and sour cream. Serve warm and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: Mexican
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg