Best Chicken fajitas
User Reviews
5
Best Chicken fajitas
Description
These Chicken Fajitas begin with a marinade of lime juice, cooking oil, garlic, cumin, salt, chili powder, and optional cilantro. The chicken thighs absorb these flavors before being seared in a hot skillet until golden and cooked through, developing a flavorful crust. After resting, the chicken is sliced into strips.
Bell peppers in green, red, and yellow, along with red onion slices, cook in the same skillet until they soften and acquire slight char marks. The vegetables retain some texture alongside the tender chicken strips, creating a contrast in the filling for the fajitas.
Serve the chicken and vegetables with warmed tortillas, sliced avocado, and extra chopped cilantro. This combination highlights the smoky, tangy flavors of the marinated chicken with the freshness of the toppings. The fajitas make for a satisfying and hands-on meal adaptable to various garnishes and sides.
The recipe suggests marinating the chicken at least 30 minutes for better flavor penetration but can be cooked immediately if needed. Resting the chicken after cooking helps retain juices for a moister texture.
Ingredients
- 2 tablespoons lime juice fresh squeezed
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 clove garlic large, minced
- 1 ½ teaspoons cumin ground
- 1 teaspoon salt
- ½-1 teaspoon ground chili adjust to your desired spice preference
- 1 tablespoon cilantro chopped, optional, fresh
- 1 ½ pounds chicken thighs skinless and boneless
- 3 large bell pepper cut into strips, I use green, red and yellow
- 1 red onion thinly sliced
- 2 avocado peeled, seeded and sliced
Instructions
- In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
- Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.
- Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
- Slice chicken into strips.Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).
Notes
- Serve this fajita mixture with fresh flour tortillas for the best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 97mg | 32% |
| Sodium | 691mg | 29% |
| Potassium | 1.068mg | 0% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 4.117IU | 0% |
| Vitamin C | 172mg | 191% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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