Chicken Fajitas
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 servings
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Calories
671 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Fajitas
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The perfect weeknight meal, these Chicken Fajitas only take 30 minutes to cook! Perfectly seared chicken with bell peppers and onions all made in one pan!
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Ingredients
- 4 tablespoons vegetable oil divided
- 2 lime
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1½ pounds boneless skinless chicken breasts 2 to 3 pieces
- 1 onion sliced
- 3 bell peppers seeded and sliced into strips
To serve
- tortillas
- sour cream
- Lime wedges
Instructions
- In a large bowl, combine 2 tablespoons of oil and the zest and juice of the limes. Add the cumin, chili powder, salt, garlic powder, oregano, paprika, and black pepper. Stir to form a paste. Add the chicken breasts and toss to coat.
- Heat remaining 2 tablespoons of oil in a cast-iron skillet over medium heat. Add the chicken breasts and cook until brown on both sides and cooked through, about 8 minutes per side. Remove from the skillet and let rest.
- Add the onion. Cook, stirring frequently until starting to soften, about 5 minutes.
- Add the bell peppers. Cook, stirring frequently, until crisp-tender, about 5 minutes.
- While peppers cook, slice the chicken breasts into thin strips. Stir the chicken into the vegetable mixture. (If your chicken was undercooked when sliced, cook for a few minutes.) Remove from the heat and serve immediately with tortillas and toppings.
Notes
- If the chicken breasts are uneven in thickness, pound them to even thickness, so they cook in the same amount of time. If the chicken breast is too thick in the middle, it leads to an overcooked exterior by the time the interior cooks through.
- I like the sear that I get by using a cast-iron skillet. If you do not have one, you can use a stainless steel pan or a non-stick skillet.
- If you have a smaller skillet, cook the fajitas in batches. You want to avoid overcrowding the skillet for the best sear.
- When adding the chicken breasts to the pan, don’t move them around as the chicken will stick. Once the chicken’s seared, it will release from the pan, and you can flip the breast without it sticking to the pan and tearing.
- If you’re unsure if the chicken’s cooked, use a meat thermometer. The chicken should be 165F.
- Try to slice the bell peppers as evenly as possible so they’ll cook through at the same time.
- If you’re not a fan of tortillas, you can serve the chicken fajitas as a lettuce wrap.
Nutrition Information
Show Details
Calories
671kcal
(34%)
Carbohydrates
48g
(16%)
Protein
44g
(88%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
1257mg
(52%)
Potassium
1138mg
(33%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
3597IU
(72%)
Vitamin C
134mg
(149%)
Calcium
187mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 48g | 16% |
| Protein | 44g | 88% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 1257mg | 52% |
| Potassium | 1138mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3597IU | 72% |
| Vitamin C | 134mg | 149% |
| Calcium | 187mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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