Chicken Fajitas
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Prep Time
15 mins
-
Cook Time
15 mins
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Marinade Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
4
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Course
Main Course
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Cuisine
Tex-Mex
Chicken Fajitas
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Chicken Fajitas are a quick and easy weeknight meal the entire family will love. They are flavored with pineapple and lime juice and a blend of seasonings. Served sizzling hot with a colorful blend of grilled bell peppers and onions. Load into soft flour tortillas and top with some authentic guacmaole for a classic Tex Mex meal.
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Ingredients
- 3 lbs chicken breast boneless, skinless
Fajita Marinade
- ½ cup pineapple juice
- 3 tbsp lime juice freshly squeezed
- ¼ cup extra virgin olive oil
- 3 tbsp soy sauce
- 6 cloves garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cumin
- ½ tsp dried oregano
- 3 bell peppers de-seeded, thinly sliced
- 1 white onion thinly sliced
Instructions
- Prepare Marinade: In a large measuring cup combine the ingredients needed for the fajita marinade. Reserve 2 tbsp of the marinade for the vegetables. Set aside.
- Prepare Chicken: Clean up the meat being used, remove any excess fat.
- Marinate Chicken: Place the meat in a large dish or a plastic bag and pour the marinade over the top, covering the meat.
- Seal and place in the refrigerator for 3-6 hours to marinate.
- Remove the chicken from the marinade. Discard the marinade.
- Cook Chicken: Preheat a cast iron skillet over medium heat with 1 tbsp of olive oil.
- Pat the chicken dry and sprinkle both sides with salt and pepper.
- Place the chicken in the skillet (don’t crowd the pan, cook in batches if needed) and cook over medium heat for 4-5 minutes. Then turn over and continue cooking the other side for another 4-5 minutes.
- Depending on the thickness of the chicken, cooking time may vary. Always check the internal temperature of the chicken to ensure that it reaches 165℉.
- Rest Chicken: Once the chicken is done, remove the chicken to a plate to rest.
- Cook Vegetables: In the same skillet add the sliced bell pepper and onion.
- Pour the reserved marinade over the top of the vegetables and cook for 5-7 minutes while stirring, until the vegetables are softened. Add salt and pepper as needed.
- Serve: Slice the chicken across the grain.
- Serve the sliced chicken, cooked peppers and onion with soft flour tortillas.
Equipments used:
Notes
- Chicken: use skinless, boneless chicken breasts. Plan on 1/4 to 1/2 pound of chicken per person for serving size. If your chicken is really thick in some parts and not others, pound the chicken to a uniform thickness, this helps your chicken cook evenly.
- Bell Peppers: use a variety of colors to create a beautiful dish.
- Pineapple Juice: use canned 100% pineapple juice.
- Lime Juice: use freshly squeezed juice.
- Marinade Time: Don't let the meat marinate overnight. Due to the pineapple and lime juices in the marinade, the chicken will break down overnight and have a mushy texture when cooked.
Nutrition Information
Show Details
Serving
1serving
Calories
455kcal
(23%)
Carbohydrates
15g
(5%)
Protein
74g
(148%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
218mg
(73%)
Sodium
1234mg
(51%)
Potassium
1572mg
(45%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2907IU
(58%)
Vitamin C
128mg
(142%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 455kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 74g | 148% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 218mg | 73% |
| Sodium | 1234mg | 51% |
| Potassium | 1572mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2907IU | 58% |
| Vitamin C | 128mg | 142% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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