Chicken Fajitas
Juicy, flavorful, and loaded with sizzling peppers and onions, these Chicken Fajitas are everything you love about Tex-Mex comfort food. Marinated in zesty lime juice and warm spices, then grilled or pan-seared to perfection, this recipe delivers bold flavors and tender bites every time. Perfect for family dinners or weekend get-togethers!
Equipment
- Mixing Bowl
- Whisk
- Resealable plastic bag or shallow dish
- Grill or large skillet
- Tongs
- Knife and cutting board
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (cut into strips)
- ¼ cup lime juice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 3 bell peppers mixed colors, sliced into thin strips
- 1 large onion sliced into thin strips
- 8 flour tortillas 6-inch size
- Optional toppings: salsa guacamole, sour cream, shredded cheese, fresh cilantro
Instructions
- In a bowl, whisk together lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Add chicken strips to a resealable bag or shallow dish and pour marinade over them. Seal and refrigerate for at least 30 minutes or up to overnight.
- Slice bell peppers and onion into thin strips while the chicken marinates.
- Heat a grill or large skillet over medium-high heat. Drizzle lightly with olive oil.
- Remove chicken from the marinade and discard the leftover liquid.
- Cook chicken strips for 6-8 minutes, flipping halfway, until golden brown and cooked through.
- Add peppers and onions to the pan and cook until tender-crisp with light charring, about 5 minutes.
- Warm tortillas briefly on the grill or skillet until soft and pliable.
- Assemble fajitas by layering chicken, peppers, and onions in tortillas.
- Add desired toppings like salsa, guacamole, or cheese. Roll and enjoy immediately.
Notes
Nutritional Information (per serving):
- Calories: 420
- Protein: 35g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 5g
