Chicken Fajitas Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
341 kcal
-
Course
Main Course
Chicken Fajitas Recipe
Description
The preparation begins by marinating the chicken and vegetables separately with a blend of olive oil, lemon juice, chili powder, cumin, cayenne, salt, pepper, and garlic to infuse aromatic and mildly spicy flavors. After at least one hour of marinating, vegetables are sautéed until just tender-crisp, preserving their texture and sweetness. The chicken is then cooked in the same skillet until thoroughly done and combined with the vegetables and reserved marinade for balanced seasoning.
Warm tortillas provide a soft, portable base for the chicken and vegetable filling. Optional garnishes such as sour cream, sliced avocado, salsa, and guacamole add creaminess, freshness, or heat according to preference, allowing personalized flavor profiles.
Leftover chicken fajitas can be stored in airtight containers in the refrigerator for 3 to 4 days. They reheat well on the stovetop or in the microwave, maintaining moisture and flavor. For longer storage, cooked fajitas can be frozen for up to 3 months and thawed overnight before reheating.
Ingredients
- 2 pounds chicken breast sliced into thin strips, boneless skinless
- 1 medium red pepper deseeded and sliced into thin strips
- 1 medium bell pepper deseeded and sliced into thin strips
- 1 medium onion peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 /2 teaspoon chili powder
- 1 teaspoon cumin ground
- pinch cayenne pepper
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 2 cloves garlic minced
- 6-8 tortillas warmed
Optional Garnish:
- sour cream
- avocado sliced
- salsa restaurant style
- guacamole
Instructions
- Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
- Serve with tortilla and optional garnishes.
Notes
- Store cooked chicken fajitas in airtight containers in the refrigerator for up to 4 days to ensure safety and freshness.
- Reheat leftovers on the stovetop over medium heat or in the microwave at 80% power in short increments to prevent overcooking.
- For freezing, cool cooked fajitas completely, then package in airtight, freezer-safe containers or bags and freeze up to 3 months.
- Thaw frozen fajitas overnight in the refrigerator before reheating to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 580mg | 24% |
| Potassium | 679mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 48mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
