Chicken Fajitas Recipe
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
4 people (makes 8 fajitas)
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Calories
417 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Fajitas Recipe
Description
This Chicken Fajitas Recipe emphasizes marinating chicken cutlets in a spice blend of chili powder, cumin, paprika, onion powder, and garlic powder combined with lime juice and olive oil. The marinated chicken is cooked in a hot skillet to sear and develop a browned exterior while maintaining juiciness. Concurrently, bell peppers in multiple colors and thinly sliced onions are sautéed until tender with browned spots, adding sweetness and depth. The combination of smoky spices and acidity from lime creates vibrant flavor layers.
The cooked chicken is rested before slicing and mixed back with the vegetables, all served on warmed flour tortillas. Optional garnishes like sour cream, cilantro, guacamole, or shredded cheese allow personalized servings. The balanced spice and fresh ingredients make it a popular, flavorful option for a casual meal.
Note that topping choices will alter nutrition and flavor profiles and are therefore optional. The recipe focuses on a well-seasoned chicken and vegetable combination for fajita-style assembly.
Ingredients
For the Chicken Fajitas:
- 2 chicken breast about 1 1/2 lbs, large, boneless, skinless
- 4 Tbsp olive oil divided
- 2 Tbsp lime juice
- 1 tsp ground chili powder
- 1 tsp cumin ground
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt plus more to taste, fine sea salt
- 1/2 tsp black pepper ground
- 3 bell pepper Red, Yellow, and Green, sliced into 1/4” thick slices
- 1 onion thinly sliced, medium
- 8 small flour tortillas toasted or warmed
Options to Serve:
- lime to squeeze over fajitas, wedges
- cilantro to garnish
- sour cream
- Pico de Gallo or salsa
- guacamole or sliced avocado
- cheddar cheese Monterey Jack, or Mexican Cheese, shredded
Instructions
- In a mixing bowl add 2 Tbsp oil, 2 Tbsp lime juice, and all of the seasonings: chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.
- Cut chicken breasts in half lengthwise and add cutlets to the seasoning mix, turning to evenly coat. Set that aside while you prep the remaining veggies. You can marinate for up to 4 hours.
- Cut bell peppers and onions into 1/4” thin slices, cutting with the grain.
- Set a large heavy skillet (such as cast iron) over medium heat. Add 1 Tbsp oil then add chicken in a single layer and sear for 3-5 minutes per side or until browned and cooked through to 165˚F in the center on an instant-read thermometer. Cook in batches if needed. Transfer chicken to a cutting board and let it rest while you cook the vegetables.
- In the same skillet over medium heat, add 1 Tbsp oil then add the onion and bell peppers and sauté until softened and browned in spots, about 5-6 minutes, stirring frequently. Season with salt and pepper to taste.
- While the veggies are cooking, slice the chicken into strips against the grain. When the veggies are done, add the chicken back to the pan, stir to combine, and remove from heat.
- Serve over warmed tortillas with a squeeze of fresh lime juice, garnished with cilantro and your favorite toppings.
Notes
- The nutrition label excludes optional toppings as those vary with personal choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (makes 8 fajitas)
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbs | 40g | |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 1104mg | 46% |
| Potassium | 569mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3218IU | 64% |
| Vitamin C | 119mg | 132% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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