Easy Chicken Fajitas
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 servings
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Calories
363 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Fajitas
Description
This recipe uses a blend of spices including chili powder, smoked paprika, garlic powder, and oregano to season both chicken and vegetables. Cooking the bell peppers and onions first over medium-high heat softens them while leaving some texture, then the chicken strips cook until nearly done before combining all components. Adding small amounts of water as needed prevents sticking and helps create a slight sauce.
The instructions detail separating the seasoning mix to apply evenly and suggest stirring in a cornstarch and water slurry optionally for thicker sauce, especially when using frozen peppers which release extra liquid. This approach helps the dish maintain a proper consistency for fajita filling.
Marinating the chicken ahead with some olive oil, lime juice, and half the spices enhances flavor penetration. Leftovers store well refrigerated for several days and can be reheated gently, preserving the texture of chicken and vegetables.
Ingredients
Seasoning mix:
- 1 teaspoon salt sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
Fajitas:
- 3 bell peppers cut into thin strips; or 1 pound of frozen sliced peppers, medium
- 1 onion thinly sliced, medium
- 2 pounds chicken breast cut into strips, boneless, skinless
- 2 tablespoons avocado oil
Optional, to thicken the sauce if using frozen peppers:
- 1 tablespoon cornstarch see notes below
- 1 ½ tablespoon water cold
Instructions
- In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. You can divide each of the spices in half and mix them in two different bowls. Half will season the veggies, and half will season the chicken.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables onto a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
- Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.
- Serve the fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.
Notes
- Marinate chicken with half the spice mix, olive oil, and lime juice for two hours for deeper flavor.
- If using frozen bell peppers, add a cornstarch slurry to thicken the sauce and prevent excess moisture.
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat covered at low power to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 363kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 516mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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