Description
These Chicken Fajitas are a sizzling Tex-Mex favorite, made with tender strips of marinated chicken, colorful bell peppers, and onions, all cooked to perfection and served in warm tortillas.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 3 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 8 small flour tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro
Instructions
- In a large bowl, mix 2 tablespoons olive oil, lime juice, and all the spices. Add sliced chicken and toss to coat. Let marinate for at least 20 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5–7 minutes until fully cooked and browned. Remove and set aside.
- In the same skillet, add sliced bell peppers and onions. Cook for 5–6 minutes until tender and slightly charred.
- Return the chicken to the skillet and toss with vegetables. Cook together for 1–2 minutes to heat through.
- Warm tortillas in a dry skillet or microwave. Serve chicken and veggies in tortillas with desired toppings.
Notes
- Use pre-sliced fajita chicken or veggies to save time.
- Marinate the chicken overnight for even more flavor.
- Serve with lime wedges for an extra fresh kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 fajitas
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
