Chicken Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 Fajitas
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Calories
266 kcal
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Course
Main Course
Chicken Fajitas
Description
Chicken Fajitas combine a seasoned and marinated chicken breast sliced into strips with sautéed bell peppers and onions. The seasoning mix includes chili powder, cumin, oregano, coriander, onion powder, garlic powder, and smoked paprika, providing a robust and balanced flavor. The chicken strips are marinated with lime juice, avocado oil, Worcestershire sauce, fresh garlic slices, hot sauce, brown sugar, and a bit of cinnamon, adding tang, richness, heat, and a touch of sweetness.
The cooking process involves quickly searing the chicken in a hot skillet until browned and cooked through, followed by sautéing the seasoned vegetables. Warm tortillas, preheated in foil to maintain softness, serve as the vehicle for this filling. The final dish offers tender, flavorful chicken pieces with bright, sweet peppers and onions for contrast.
Serving options include sour cream, avocado, salsa, jalapeño, lime wedges, cilantro, tomatoes, and Mexican cheese, allowing customization for different tastes and heat preferences. The recipe is designed to make eight fajitas, providing practical guidance on assembly and toppings.
Notes advise against marinating chicken for longer than 30 minutes to prevent meat breakdown from acidic lime juice, recommend 6-inch flour tortillas made specifically for fajitas, and suggest slicing fresh garlic rather than mincing to avoid burning during cooking. Leftover filling freezes and reheats well for convenience.
Ingredients
Seasonings
- 3 teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon smoked paprika each
- ¾ teaspoon oregano
- ¾ teaspoon Coriander
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
Marinade
- 3 tablespoons avocado oil can sub olive oil
- ¼ cup lime juice
- 1 tablespoon Worcestershire sauce can sub soy sauce
- 4 cloves garlic thinly sliced
- 2 teaspoons hot sauce
- 2 teaspoons brown sugar
- 1/8 teaspoon cinnamon
Fajitas
- 1 ½ lbs. chicken breast boneless, skinless
- salt to taste
- black pepper to taste
- 1-2 tablespoons avocado oil can sub olive oil
- 3 bell pepper sliced (I use all colors
- 1 yellow onion sliced
- 8-10 tortilla 6-inch
For Serving
- Mexican cheese salsa/tomatoes, jalapenos, sliced limes; and more
- sour cream
- avocado
- salsa
- jalapeño
- lime
- cilantro
- tomato
Instructions
- Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before cooking the onions/peppers.)
- Cut the chicken in half lengthwise to create 2 thinner slices. Cover it with plastic wrap and use the textured size of a meat mallet to tenderize each side. Cut into ½-inch strips. Pat dry and season with salt and pepper.
- Combine the seasonings in a small bowl. Set 2 teaspoons of it aside (for the peppers/onions), and rub the rest over the entire surface of the chicken.
- Combine the marinade ingredients in a gallon freezer bag. Add the seasoned chicken strips and seal out the air. Marinade at room temperature for 20-25 minutes. Meanwhile, prepare the remaining ingredients.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the chicken. Leave marinade and sliced garlic in the bag and discard. Sear the chicken for 3-4 minutes, turning to sear on all sides. Remove and set aside.
- Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt/pepper and remaining 2 teaspoons of seasoning and sauté for 5-7 minutes. Reduce heat to low.
- Add the chicken back and toss to combine and heat through.
- Serve immediately with warm tortillas and your favorite toppings!
Notes
- Marinate the chicken for 20-25 minutes but avoid exceeding 30 minutes to prevent the lime juice from breaking down the meat texture.
- Use 6-inch flour tortillas designed for fajitas to achieve the right size and flexibility.
- Slice fresh garlic thinly for the marinade; minced garlic may burn during cooking.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
- Leftover fajita filling reheats well, maintaining flavors and texture.
- Serve with toppings like cheese, sour cream, salsa, guacamole, and cilantro for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Fajitas
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 389mg | 16% |
| Potassium | 525mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1748IU | 35% |
| Vitamin C | 63mg | 70% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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