Chicken Fajitas
User Reviews
5
Chicken Fajitas
Description
This recipe begins by marinating chicken breasts in a mixture of neutral oil, fresh lime juice, chili powder, garlic and onion powders, salt, and pepper, allowing the flavors to penetrate. The chicken is pierced for better marinade absorption and refrigerated for at least 30 minutes. Cooking in a hot cast iron skillet sears the meat on both sides until cooked through, then it rests covered.
The skillet is reused to cook thinly sliced onions and a mix of red, orange (or yellow), and green bell peppers with a drizzle of oil until softened to desired tenderness. Salt is sprinkled to enhance vegetable flavor. The cooked chicken is sliced and combined briefly with the vegetables for flavor melding.
Serving involves warm tortillas filled with fajita chicken and vegetables, topped with fresh salsa, avocado or guacamole, sour cream or Mexican crema, and sprinkled with cilantro. A squeeze of fresh lime juice can brighten the dish further. This assembly allows customization and brings together smoky, tangy, fresh, and creamy components in each bite.
Ingredients
Chicken Marinade:
- 2 lbs. chicken breast or chicken thighs
- 3 Tablespoons neutral cooking oil generic cooking oil
- 3 Tablespoons lime juice fresh
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables:
- 1 red onion (thinly sliced)
- 1 large red pepper (sliced)
- 1 large orange bell pepper sliced, or yellow bell pepper
- 1 large green pepper (sliced)
- neutral cooking oil to drizzle in pan, generic cooking oil
- corn tortilla or flour tortillas
Toppings:
- salsa
- avocado
- guacamole
- sour cream or Mexican crema
- cilantro
Instructions
- In a small bowl, stir together oil, lime juice, chili powder, garlic powder, onion powder, salt, and pepper. Pierce chicken breast all over with a fork. Place in a large Ziploc bag and pour marinade over chicken. Place in the refrigerator for at least 30 minutes to marinate.
- Heat cast iron skillet on medium-high until hot. Add chicken breast and cook for 6-8 minutes per side, depending on the thickness of the chicken breast. Remove from pan and cover loosely with foil.
- Add more oil to the pan, if needed, to cook the vegetables. Add onions and cook for 3-5 minutes. Add peppers and cook until desired softness. Sprinkle with salt.
- Slice chicken into strips. Add back to pan with vegetables and sear for 1-2 minutes, if so desired. If chicken is still pink in the middle, make sure to cook it until it is no longer pink.
- Serve with warmed tortillas, salsa, avocado, guacamole, sour cream, or any of your desired toppings. Sprinkle with fresh lime juice, if so desired.
User Reviews
Overall Rating
5
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