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!
Ingredients
Scale
- 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
Instructions
- 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.
- Cut the chicken breasts into thin strips, about 1 inch wide.
- 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.
- Slice the red and green bell peppers into thin strips.
- Slice the onion into thin wedges, separating the layers for a rustic look.
- Slice the jalapeños, removing seeds for a milder flavor if desired.
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add a splash of olive oil. Once shimmering, add the marinated chicken strips in a single layer (cook in batches if necessary).
- Cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown (internal temperature should reach 165°F/75°C).
- Remove the chicken from the pan and cover with foil to keep warm.
- In the same skillet, add more olive oil if needed. Toss in the sliced onions, bell peppers, and jalapeños.
- Sauté for 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Return the chicken to the skillet, stir to combine, and cook for an additional 2-3 minutes to heat through.
- 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.
- 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