4.8 from 162 votes
Chicken Fajitas
These Chicken Fajitas are ready in 30 minutes for a quick and easy Mexican dinner made with juicy chicken with tender peppers and onions.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 289 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the chicken
- 2 pounds boneless skinless chicken breast, pounded to an even ½-inch thickness
- 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 chopped cilantro
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon freshly ground black pepper
For the peppers and onions
- 2 tablespoons olive oil
- 2 bell peppers, red and orange, cut into thin strips
- 1 white onion, thinly sliced
- 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.
Cup of Yum
Notes
- To make on the grill: Clean and preheat the grill to high. Oil the grates and cook the chicken for 3-4 minutes on each side until it reaches an internal temperature of 165℉. Slice and serve as directed.
- You can use chicken thighs or chicken tenderloins instead of chicken breasts. If using, you do not need to tenderize it with a meat mallet.
- If you want to marinate for longer or prepare this dish ahead of time, omit the lime and orange juice and marinate for 2-8 hours. Add lime and orange juice right before cooking. Leaving the chicken in the citrus juices for too long breaks down the fibers and gives it a chewy texture.
Nutrition Information
Serving
1serving
Calories
289kcal
(14%)
Carbohydrates
7g
(2%)
Protein
34g
(68%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
815mg
(34%)
Potassium
754mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1929IU
(39%)
Vitamin C
59mg
(66%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289
% 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.