Chicken Fajitas
User Reviews
4.9
36 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings (1 cup EACH chicken and vegetables)
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Calories
386 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Fajitas
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This easy Chicken Fajitas recipe uses my perfected homemade fajita seasoning, juicy chicken thighs, and colorful peppers and onions, all sizzled up and ready to tuck into warm tortillas.
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Ingredients
For the fajita seasoning (see note 1):
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less to taste
- salt
For the marinade:
- 2 pounds boneless skinless chicken thighs (see note 2)
- 1/4 cup minced cilantro plus more for serving
- 3 tablespoons lime juice from 2 limes
For the fajitas:
- 2 tablespoons olive oil or vegetable oil
- 3 large bell peppers (red, orange, yellow, or green) cut into strips
- 1 large red onion halved and thinly sliced
- tortillas warmed, for serving
- sour cream and hot sauce, cilantro, and lime wedges, for serving
Instructions
- In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste (I like 1 teaspoon).
- To a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook until crispy and browned on one side, about 8 minutes.
- Flip and cook until browned on the second side and chicken registers 165 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet).
- To the skillet with the fat over medium-high heat, add bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving. Serve with tortillas and your favorite toppings.
Notes
- Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I've portioned out exactly what you need to make this recipe if you don't already have a jar on hand.
- Chicken: For the juiciest chicken fajitas, use boneless, skinless chicken thighs. After they’re finished cooking, I let the meat rest for 5 minutes, then I slice them up. Substitute chicken breasts if desired.
- Yield: Although you start with 2 pounds of raw chicken, you’ll have closer to 1 or 1 1/2 pounds of cooked chicken after cooking. This recipe will make at least 4 servings (1 cup EACH chicken and vegetables per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the seasoning well in advance and marinade the chicken up to 1 hour before you want to start cooking.
Nutrition Information
Show Details
Serving
8 oz
Calories
386kcal
(19%)
Carbohydrates
12g
(4%)
Protein
46g
(92%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
215mg
(72%)
Sodium
227mg
(9%)
Potassium
923mg
(26%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4580IU
(92%)
Vitamin C
163mg
(181%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (1 cup EACH chicken and vegetables)
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 8 oz | |
| Calories | 386kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 227mg | 9% |
| Potassium | 923mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4580IU | 92% |
| Vitamin C | 163mg | 181% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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