4.7 from 21 votes
Chicken Fajitas
These easy chicken fajitas make the perfect quick and easy weeknight dinner!
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
Servings:
4
Calories:
389 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Chicken and Vegetables:
- 1/4 cup pineapple juice
- lime grated zest and juice of 1
- 1 tablespoon olive oil
- 1/4 cup onion chopped
- 2 garlic minced, cloves
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 pound chicken breast cut lengthwise into 1 1/2-inch thick strips, boneless, skinless
- cooking spray
- 1 green bell pepper cut into 1/4-inch-wide slices
- 1 red bell pepper cut into 1/4-inch-wide slices
- 1 onion cut into 1/4-inch-wide slices, large
- black pepper freshly ground
For Assembly:
- 8 corn tortillas
- 1/2 cup Mexican cheese blend shredded
- Toppings: guacamole pico de gallo, plain Greek yogurt, lettuce, cilantro
Instructions
- For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1/2 teaspoon of the salt.
- Place the chicken in a large zip-top plastic bag and add the marinade. Massage the marinade into the chicken, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
- Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400 degrees F. Spray a large rimmed sheet pan with oil and set aside (you can also line it with foil, then spray).
- Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Pour the marinade into a large bowl, add the bell peppers and onion, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1/2 teaspoon salt and pepper to taste. Toss to coat and spread out evenly in the pan.
- Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
- Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables and chicken are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute. Slice the chicken into small pieces and mix with the vegetables.
- To assemble, evenly distribute the chicken and vegetables among the tortillas. Top cheese and desired toppings. Serve warm.
Cup of Yum
Nutrition Information
Calories
389kcal
(19%)
Carbohydrates
33g
(11%)
Protein
32g
(64%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
84mg
(28%)
Sodium
771mg
(32%)
Potassium
740mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1405IU
(28%)
Vitamin C
66.7mg
(74%)
Calcium
165mg
(17%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 389
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 771mg | 32% |
| Potassium | 740mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1405IU | 28% |
| Vitamin C | 66.7mg | 74% |
| Calcium | 165mg | 17% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.