Chicken Fajitas
Sizzling strips of seasoned chicken with colorful bell peppers and onions, served with warm tortillas and your favorite toppings. This quick and flavorful Mexican-inspired dish is perfect for a weeknight dinner.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers, sliced into strips (mix of colors)
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tbsp lime juice, freshly squeezed
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 8 flour tortillas, warmed
- 2 limes lime wedges, for serving
- 1/2 cup sour cream, for serving
- 1 cup Mexican blend cheese, shredded, for serving
- 1 avocado, sliced, for serving
- 1/4 cup fresh cilantro, chopped, for serving
Instructions
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1
In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make the fajita seasoning.
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2
In a large bowl, combine the sliced 1 1/2 lbs sliced into thin strips boneless, skinless chicken breasts with half of the 2 tbsp freshly squeezed lime juice, 2 minced garlic cloves, and half of the fajita seasoning. Toss to coat evenly. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
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3
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove chicken from the skillet and set aside.
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4
In the same skillet, add the remaining 3 tbsp olive oil. Add the sliced 3 sliced into strips (mix of colors) bell peppers and 1 large sliced onion. Cook for 4-5 minutes until vegetables are slightly softened but still crisp-tender.
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5
Return the chicken to the skillet with the vegetables. Add the remaining fajita seasoning and lime juice. Stir to combine and cook for another 2 minutes to blend the flavors.
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6
Warm the 8 warmed flour tortillas according to package instructions or in a dry skillet for a few seconds on each side.
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7
Serve the chicken and vegetable mixture with warm tortillas and desired toppings: 2 limes for serving lime wedges, 1/2 cup for serving sour cream, 1 cup shredded, for serving Mexican blend cheese, 1 sliced, for serving avocado, and 1/4 cup chopped, for serving fresh cilantro.
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8
To assemble, place a portion of the chicken and vegetable mixture in the center of each tortilla. Add your favorite toppings, fold, and enjoy.