Description
Sizzling chicken fajitas bring a taste of Mexico right to your kitchen table. Grab some tortillas, slice up fresh peppers and onions, and get ready for a flavor-packed dinner that comes together in minutes.
Ingredients
Scale
Proteins:
- 3 chicken breasts
Vegetables:
- 1 onion
- 3 bell peppers
- 3 cloves garlic
- ½ lime
Seasonings and Oils:
- 3 tablespoons olive oil
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Serving Components:
- tortillas
- sour cream
- avocado
Instructions
- Mix ½ tbsp chili powder, ½ tbsp ground cumin, 1 tsp garlic powder, ½ tsp paprika, ½ tsp oregano, ½ tsp salt, and ¼ tsp pepper in a small bowl.
- Sprinkle the seasoning generously on both sides of 3 chicken breasts, pressing it firmly into the meat with your fingers.
- Drizzle 3 tbsp olive oil, add 3 minced garlic cloves, and squeeze ½ lime over the chicken. Massage the marinade thoroughly and refrigerate for 30 minutes.
- Heat a large skillet to medium heat (375°F). Place the marinated chicken in the pan and cook for 7-8 minutes per side until internal temperature reaches 165°F.
- Remove chicken from skillet and let rest for 2-3 minutes. Slice chicken into ½-inch strips.
- In the same skillet, sauté 1 thinly sliced onion and 3 thinly sliced bell peppers over medium heat for 4-5 minutes, stirring constantly.
- Return chicken strips to skillet, squeeze additional lime juice, and stir everything together for 1-2 minutes.
- Warm tortillas in microwave for 15-20 seconds or on stovetop for 30 seconds per side.
- Spoon chicken and vegetable mixture onto each tortilla. Top with optional sour cream, avocado, or shredded cheese.
- Roll tortillas tightly and serve immediately while hot.
Notes
- Marinate the chicken for at least 30 minutes to let the flavors deeply penetrate the meat and create a more tender, tasty result.
- Use a cast iron skillet or heavy-bottomed pan for the best sear on the chicken, which helps develop a delicious golden-brown exterior.
- Cut the bell peppers and onions into uniform, thin slices so they cook evenly and create a consistent texture in your fajitas.
- For a low-carb version, swap tortillas with large lettuce leaves or serve the chicken and vegetables over cauliflower rice to make the dish more diet-friendly.
- Prep Time: 35 minutes
- Cook Time: 20-23 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg