Chicken Fajitas
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
289 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Fajitas
Description
Chicken Fajitas feature chicken breasts pounded to an even thickness and marinated in a blend of olive oil, lime and orange juice, soy sauce, garlic, chili powder, and other spices. This marinade infuses the meat with citrus brightness and mild heat. The peppers and onions are cooked separately to tender, caramelized perfection with a touch of soy sauce and salt, then combined with the sliced cooked chicken. The result is a dish with contrasting textures — juicy, soft chicken strips and tender, sweet peppers and onions.
Serve these fajitas wrapped in warm corn or flour tortillas, accompanied by guacamole, sour cream, and pico de gallo to add creaminess and freshness. The dish suits a casual meal setting and allows customization with additional toppings as desired.
The recipe also offers a grilling option for the chicken, which requires careful timing to reach the right internal temperature. Marinating time can be extended by omitting the citrus and adding it just before cooking to prevent toughness from overexposure to the acids.
Ingredients
For the chicken
- 2 pounds chicken breast pounded to an even ½-inch thickness, boneless, skinless
- 2 tablespoons olive oil plus more for cooking
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons orange juice (about ½ navel orange)
- ½ cup cilantro chopped
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon black pepper freshly ground
For the peppers and onions
- 2 tablespoons olive oil
- 2 bell peppers red and orange, cut into thin strips
- 1 onion thinly sliced, white
- 1 teaspoon soy sauce
- Pinch kosher salt plus more to taste
Instructions
- Add all the ingredients for the chicken to a large bowl and toss together to coat. Cover with plastic wrap and marinate in the refrigerator while you cook the vegetables.
- For the peppers and onions, heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, soy sauce, and kosher salt.
- Cook for 10 minutes, stirring occasionally, until the onions are translucent and begin to caramelize and the bell peppers are soft and tender. Transfer them to a bowl and cover with foil to keep warm.
- To the same hot skillet, add 1 teaspoon of olive oil and the marinated chicken. Cook for 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165℉.
- Transfer the chicken to a cutting board and let it cool slightly before slicing into strips.
- Add the sliced chicken and peppers and onions back to the skillet, and give it quick toss to combine. Serve in warm corn or flour tortillas with guacamole, sour cream, and pico de gallo.
Notes
- The chicken can be grilled by cooking 3-4 minutes per side over high heat until it reaches 165℉ internal temperature before slicing.
- Chicken thighs or tenderloins can be substituted without pounding the meat.
- For longer marinating times, omit lime and orange juice initially, adding them right before cooking to avoid a chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 815mg | 34% |
| Potassium | 754mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1929IU | 39% |
| Vitamin C | 59mg | 66% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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