Chicken Fajitas Recipe

Recipes

Chicken Fajitas Recipe

Servings: 4 people (makes 8 fajitas)

Ingredients:

For the Chicken Fajitas:

  • 2 large boneless, skinless chicken breasts (about 1 1/2 lbs)
  • 4 tablespoons olive oil, divided
  • 2 tablespoons lime juice
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/2 teaspoon ground black pepper
  • 3 bell peppers (red, yellow, and green), sliced into 1/4” thick slices
  • 1 medium onion, thinly sliced
  • 8 small flour tortillas, toasted or warmed

Options to Serve:

  • Lime wedges (to squeeze over fajitas)
  • Fresh cilantro (to garnish)
  • Sour cream
  • Pico de gallo or salsa
  • Guacamole or sliced avocado
  • Shredded cheddar cheese, Monterey Jack, or Mexican cheese blend

Instructions:

  1. Prepare the Marinade:
    • In a mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lime juice, chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Stir to mix well.
  2. Marinate the Chicken:
    • Cut the chicken breasts in half lengthwise to create cutlets. Add the chicken to the seasoning mix, turning to coat evenly. Set aside while you prep the vegetables. (You can marinate the chicken for up to 4 hours if you have time.)
  3. Prepare the Vegetables:
    • Cut the bell peppers and onion into 1/4” thin slices, slicing with the grain.
  4. Cook the Chicken:
    • Heat a large heavy skillet (such as cast iron) over medium heat. Add 1 tablespoon of olive oil, then add the chicken in a single layer. Sear for 3-5 minutes per side, or until browned and cooked through (165˚F in the center on an instant-read thermometer). Cook in batches if necessary.
    • Transfer the cooked chicken to a cutting board and let it rest while you cook the vegetables.
  5. Cook the Vegetables:
    • In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the sliced onion and bell peppers, and sauté until softened and browned in spots (about 5-6 minutes), stirring frequently. Season with salt and pepper to taste.
  6. Slice the Chicken:
    • While the vegetables are cooking, slice the chicken into strips against the grain.
  7. Combine and Serve:
    • When the vegetables are done, add the sliced chicken back to the skillet. Stir to combine and remove from heat.
    • Serve the chicken and vegetables over warmed tortillas. Squeeze fresh lime juice over the fajitas, garnish with cilantro, and add your favorite toppings. Enjoy!