5.0 from 3 votes
Homemade Chicken Fajitas
These Chicken Fajitas are tender, juicy, and packed with flavor. They are made in just minutes in a hot skillet. The Chicken Fajitas, peppers, and onions can be eaten in tortillas, on a salad, or with rice and beans.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Calories: 268 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 2 lbs chicken breast (thin or cut in half horizontally to be thin)
- 2 tbsp fajita seasoning
- 2 tbsp vegetable oil divided
- 1 lime juiced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 sweet yellow onion sliced
- 1 tbsp butter
- 3 cloves garlic pressed
Instructions
- Combine the chicken with the fajita seasoning, half of the lime juice and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
- Cut the peppers and onions into thin strips.
- Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
- Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)Remove from skillet and slice into thin slices.
- Stir the butter, garlic, and lime juice in and cook for 1 minute. Then remove from heat and stir in the onions and peppers and sliced chicken.
- Garnish with fresh cilantro and serve hot. Enjoy!
Cup of Yum
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Fajita seasoning– You can use pre-made fajita seasoning bought at the store or homemade. I highly recommend using my homemade fajita seasoning.
- Vegetable oil - You can use vegetable oil, canola oil, avocado oil, or any cooking oil that has a higher smoke point.
- Bell peppers – You can use any combination of green, red, orange, and yellow sweet bell peppers.
- Yellow onion – You can use any variety of onion you like in this recipe. To cut onions for fajitas, I like to cut the ends off then cut the onion in half. Then slice the onion from top to bottom (cut end to cut end) in slices about 1/2″ thick. This gives slices of onion that are not too long, and perfectly sized to fit in a fajita.
- Butter – The butter is optional, but I love to use it because it adds both a richness and depth of flavor and that signature sizzle at the end.
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
Serving
8oz
Calories
268kcal
(13%)
Carbohydrates
10g
(3%)
Protein
33g
(66%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
266mg
(11%)
Potassium
731mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
888IU
(18%)
Vitamin C
53mg
(59%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268
% Daily Value*
| Serving | 8oz | |
| Calories | 268kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 266mg | 11% |
| Potassium | 731mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.