Description
Sizzling chicken fajitas are my go-to weekend dinner that never disappoints hungry friends and family. Tender strips of seasoned chicken, colorful bell peppers, and caramelized onions wrapped in warm tortillas make this Mexican-inspired meal a total crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 medium red onion
Seasoning & Marinade Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Salt (to taste)
- Pepper (to taste)
Serving Ingredients:
- 6 warm flour or corn tortillas
- 0.25 cup sour cream
- 0.25 cup guacamole
- 0.25 cup salsa
- 0.25 cup shredded cheese
- 2 lime wedges
- 2 tablespoons chopped cilantro
Instructions
- Combine 2 tablespoons olive oil, 2 tablespoons lime juice, and all dry spices in a mixing bowl. Whisk until thoroughly blended.
- Add 1½ lbs sliced chicken strips to the marinade. Coat each piece completely, ensuring even coverage.
- Allow chicken to absorb flavors for 15-30 minutes at room temperature, or refrigerate up to 2 hours.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F). Spread sliced bell peppers and onion across the pan.
- Sauté vegetables for 5-7 minutes, stirring occasionally. Your goal is slightly charred edges and tender texture.
- Transfer cooked vegetables to a separate plate, keeping them warm.
- Place marinated chicken strips in the same skillet, creating a single layer without overcrowding.
- Cook chicken for 5-7 minutes, turning occasionally, until internal temperature reaches 165°F and edges turn golden brown.
- Return vegetables to the skillet with chicken. Toss gently to combine and reheat for 1 minute.
- Warm tortillas and serve the chicken-vegetable mixture immediately. Offer optional toppings like sour cream, salsa, and chopped cilantro.
Notes
- Let the chicken marinate longer for deeper flavor, but don’t exceed 2 hours or the lime juice will start breaking down the meat.
- Use a cast-iron skillet for the best char and caramelization on both chicken and vegetables.
- Pat chicken dry before cooking to ensure crispy, golden-brown edges that seal in moisture.
- For a low-carb version, serve the fajita mixture over cauliflower rice or wrap in lettuce leaves instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 11-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 15 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 11.7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg