The BEST Easy Chicken Fajitas
User Reviews
5
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Servings
6
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Calories
426 kcal
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Course
Main Course
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Cuisine
Mexican
The BEST Easy Chicken Fajitas
Description
This recipe starts with a fajita seasoning blend that includes chili powder, paprika, cumin, garlic powder, and a touch of cayenne pepper for gentle heat, mixed with cornstarch, oil, and lime juice to form a marinade. Chicken breast slices are coated and marinated alongside sliced green, red, and yellow bell peppers and onions. Cooking the vegetables first in oil over medium-high heat caramelizes their edges and softens them while preserving some bite. The chicken is then cooked in the remaining oil until browned and cooked through.
The fajitas come together with the seasoned meats and vegetables wrapped in soft flour tortillas, bringing together smoky and fresh citrus flavors with savory textures. This technique ensures each component is well coated and intensifies the combined taste.
This recipe lends itself well to meal prep, as both chicken and vegetables can be marinated and stored in the fridge up to two days ahead. Serving these fajitas with lime wedges or additional toppings like salsa or sour cream can enhance the experience.
Ingredients
Fajita Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper
For the Chicken Fajitas
- 1 ½ pounds chicken breast boneless, skinless
- 1 batch fajita seasoning mix recipe below
- 1 tablespoon cornstarch
- ¼ cup plus 2 tablespoons canola oil , divided
- 2-3 lime
- ½ green bell pepper , cored and seeded
- ½ red bell pepper , cored and seeded
- ½ yellow bell pepper , cored and seeded
- 1 yellow onion , peeled and halved
- 12 flour tortillas
Instructions
- Mix the fajita seasoning in a small bowl with the cornstarch. Add ¼ cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
- Slice the chicken breast into ¼" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add ⅔ of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
- While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining ⅓ of the marinade and toss the vegetables until well coated. Set aside.
- Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
- Heat the remaining oil in the skilled and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
- Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.
Notes
- Prepare and marinate chicken and vegetables up to two days in advance to save time on cooking day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 945mg | 39% |
| Potassium | 650mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 811IU | 16% |
| Vitamin C | 48mg | 53% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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