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The BEST Easy Chicken Fajitas
This easy chicken fajitas recipe starts with a simple homemade fajita seasoning mix that flavors lean chicken breast, onion and a rainbow of bell peppers for a true one-skillet meal that's ready to eat in just about 30 minutes.
Servings: 6
Calories: 426 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Fajita Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper
For the Chicken Fajitas
- 1 ½ pounds boneless, skinless chicken breasts
- 1 batch fajita seasoning mix (recipe below)
- 1 tablespoon cornstarch
- ¼ cup plus 2 tablespoons canola oil , divided
- 2-3 limes
- 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.
Cup of Yum
Notes
- This recipe can be prepped and refrigerated 2 days before cooking.
Nutrition Information
Calories
426kcal
(21%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
945mg
(39%)
Potassium
650mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
811IU
(16%)
Vitamin C
48mg
(53%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426
% 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.