Jalapeño Lime Chicken Fajitas: A Flavorful Recipe for Your Next Meal

Jalapeño Lime Chicken Fajitas are a vibrant and zesty dish that brings a burst of flavor to your dinner table. As someone who loves to explore the culinary traditions of Mexico, I find that these fajitas not only tantalize the taste buds but also evoke a sense of warmth and togetherness. The combination of juicy chicken marinated in a tangy lime and jalapeño mixture creates a delightful balance of heat and freshness that is simply irresistible.

People adore Jalapeño Lime Chicken Fajitas for their incredible taste and texture. The tender chicken strips, sautéed bell peppers, and onions come together in a symphony of flavors that can be enjoyed in a warm tortilla or on their own. Plus, they are incredibly convenient to prepare, making them a perfect choice for busy weeknights or casual gatherings with friends. Join me in discovering how to make this delicious dish that is sure to become a favorite in your home!

this Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 jalapeños, sliced (adjust based on your heat preference)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 8 small flour or corn tortillas
• Fresh cilantro, for garnish
• Additional lime wedges, for serving

Preparing the Marinade

First things first, let’s get our chicken marinated. This step is crucial as it infuses the chicken with all those delicious flavors.

1. In a medium bowl, combine the olive oil, fresh lime juice, lime zest, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk everything together until well combined.
2. Cut the chicken breasts into thin strips, about 1 inch wide. This will help them cook evenly and absorb the marinade better.
3. Add the chicken strips to the marinade, making sure they are well coated. Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, but if you have time, aim for 2 hours for maximum flavor.

Preparing the Vegetables

While the chicken is marinating, let’s prep our veggies. This will save us time later and ensure everything is ready to go when we start cooking.

1. Slice the red and green bell peppers into thin strips. Aim for uniform sizes so they cook evenly.
2. Slice the onion into thin wedges. You can separate the layers for a more rustic look.
3. If you like it spicy, slice the jalapeños. You can remove the seeds if you prefer a milder flavor.

Cooking the Chicken

Now that our chicken is marinated and our veggies are prepped, it’s time to cook everything up!

1. Heat a large skillet or cast-iron pan over medium-high heat. You want it nice and hot to get a good sear on the chicken.
2. Add a splash of olive oil to the pan. Once the oil is shimmering, add the marinated chicken strips in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
3. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (75°C).
4. Once the chicken is cooked, remove it from the pan and set it aside on a plate. Cover it with foil to keep it warm.

Cooking the Vegetables

With the chicken out of the pan, it’s time to cook our colorful veggies!

1. In the same skillet, add a little more olive oil if needed. Toss in the sliced onions and bell peppers, along with the jalapeños.
2. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred. You want them to retain some crunch for texture.
3. Once the veggies are cooked, return the chicken to the skillet. Stir everything together and let it cook for an additional 2-3 minutes to heat through and combine the flavors.

Assembling the Fajitas

Now comes the fun part—assembling our fajitas!

1. Warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes

   Conclusion:

   In summary, these Jalapeño Lime Chicken Fajitas are an absolute must-try for anyone looking to spice up their weeknight dinners or impress guests at a gathering. The combination of zesty lime and the kick of jalapeño creates a flavor explosion that is both refreshing and satisfying. Plus, the vibrant colors of the peppers and chicken make for a visually appealing dish that is sure to delight. For serving suggestions, I recommend pairing these fajitas with warm tortillas, fresh guacamole, and a side of tangy salsa. You can also switch things up by using shrimp or steak instead of chicken, or even make a vegetarian version with grilled vegetables and black beans. The possibilities are endless, and that’s what makes this recipe so versatile! I encourage you to give these Jalapeño Lime Chicken Fajitas a try and share your experience with friends and family. Whether you’re a seasoned cook or a kitchen novice, I promise you’ll find joy in preparing and enjoying this dish. Don’t forget to snap a photo and tag me when you do—I can’t wait to see how your fajitas turn out! Happy cooking! Print
   

   Jalapeño Lime Chicken Fajitas: A Flavorful Recipe for Your Next Meal

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   • Author: Clara
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   These Chicken Fajitas are a flavorful and colorful dish featuring marinated chicken strips sautéed with bell peppers and onions. Quick to prepare, they are perfect for weeknight dinners or gatherings, and can be customized to suit your spice preference. Enjoy them wrapped in warm tortillas with fresh cilantro and lime!

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   Ingredients

   Scale 1x2x3x

   • 1 pound boneless, skinless chicken breasts
   • 2 tablespoons olive oil
   • 2 tablespoons fresh lime juice
   • 1 tablespoon lime zest
   • 2 teaspoons ground cumin
   • 1 teaspoon smoked paprika
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1–2 jalapeños, sliced
   • 1 red bell pepper, sliced
   • 1 green bell pepper, sliced
   • 1 medium onion, sliced
   • 8 small flour or corn tortillas
   • Fresh cilantro, for garnish
   • Additional lime wedges, for serving

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   Instructions

   1. In a medium bowl, combine the olive oil, fresh lime juice, lime zest, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
   2. Cut the chicken breasts into thin strips, about 1 inch wide.
   3. Add the chicken strips to the marinade, ensuring they are well coated. Cover with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
   4. Slice the red and green bell peppers into thin strips.
   5. Slice the onion into thin wedges, separating the layers for a rustic look.
   6. Slice the jalapeños, removing seeds for a milder flavor if desired.
   7. Heat a large skillet or cast-iron pan over medium-high heat.
   8. Add a splash of olive oil. Once shimmering, add the marinated chicken strips in a single layer (cook in batches if necessary).
   9. Cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown (internal temperature should reach 165°F/75°C).
   10. Remove the chicken from the pan and cover with foil to keep warm.
   11. In the same skillet, add more olive oil if needed. Toss in the sliced onions, bell peppers, and jalapeños.
   12. Sauté for 5-7 minutes, stirring occasionally, until tender and slightly charred.
   13. Return the chicken to the skillet, stir to combine, and cook for an additional 2-3 minutes to heat through.
   14. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap in foil and place in a preheated oven at 350°F (175°C) for about 10 minutes.
   15. Serve the chicken and vegetable mixture in warm tortillas, garnished with fresh cilantro and lime wedges.

   Notes

   • Adjust the number of jalapeños based on your heat preference.
   • Feel free to add other vegetables like mushrooms or zucchini for extra flavor and nutrition.
   • Leftover fajita filling can be stored in the refrigerator for up to 3 days.

   • Prep Time: 30 minutes
   • Cook Time: 15 minutes