Chicken Fajitas - Easy & Flavorful!
User Reviews
5.0
1,332 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
26 mins
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Servings
6 servings
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Calories
137 kcal
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Course
Main Course
-
Cuisine
Mexican
Chicken Fajitas - Easy & Flavorful!
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Enjoy these easy chicken fajitas with chicken and vibrant veggies tossed in the best fajita seasoning. Wrap them in tortillas for a deliciously easy taco night! Watch the video below to see how I make them in my kitchen!
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Ingredients
Chicken Fajitas
- 3 boneless skinless chicken breasts
- 1 onion thinly sliced
- 3 bell peppers thinly sliced
- 2 tablespoons olive oil
- ½ lime
Fajita Seasoning
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Serving
- tortillas
- sour cream
- Pico de Gallo
- avocado
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Instructions
- Make fajita seasoning. Add the fajita seasoning ingredients to a small mixing bowl and stir together.
- Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
- Cook the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7 to 8 minutes on each side.
- Slice the veggies. While your chicken is cooking, cut the bell peppers and onion into thin slices.
- Cook the veggies. Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4 to 5 minutes, stirring frequently.
- Slice the chicken. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. You can slice those pieces in half again for thinner strips of chicken.
- Mix and serve. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.
Equipments used:
Notes
- , use an instant-read thermometer to see if the internal temperature is 165°F. And since you’ll be letting the chicken rest while cooking the veggies, I recommend taking it out of the pan at around 160°F, as there will be carry-over cooking.
- use my fajita marinade from this chicken marinade post! Plus, these can be frozen and used at a later time.
- If you’re unsure if your chicken is cooked through, use an instant-read thermometer to see if the internal temperature is 165°F. And since you’ll be letting the chicken rest while cooking the veggies, I recommend taking it out of the pan at around 160°F, as there will be carry-over cooking.
- If you want extra flavoring on your chicken, use my fajita marinade from this chicken marinade post! Plus, these can be frozen and used at a later time.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
36mg
(12%)
Sodium
275mg
(11%)
Potassium
402mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2172IU
(43%)
Vitamin C
80mg
(89%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 275mg | 11% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2172IU | 43% |
| Vitamin C | 80mg | 89% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,332 reviews
Excellent
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