Description
This Chicken Fajitas recipe features tender, seasoned chicken strips sautéed with colorful bell peppers and onions, served with warm tortillas and your choice of fresh toppings. A perfect blend of smoky spices and zesty lime juice creates a quick and flavorful meal ideal for weeknight dinners.
Ingredients
Units
Scale
Vegetables
- 3 bell peppers, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
Chicken
- 1 1/4 lb boneless chicken breasts, sliced into thin strips
Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
Other Ingredients
- 2 tablespoons olive oil, divided
- Juice from one lime (about 2 tablespoons)
- 8 flour or corn tortillas
Optional Toppings
- Salsa or pico de gallo
- Sour cream or full fat Greek yogurt
- Guacamole or sliced avocado
- Shredded lettuce
Instructions
- Combine seasonings: In a small bowl, mix chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, fine sea salt, and ground pepper together. Set aside.
- Cook veggies: Heat 1 tablespoon of olive oil in a cast iron pan over medium heat. Add the thinly sliced bell peppers and onion. Sauté for 5-7 minutes until the vegetables start to soften.
- Add garlic and season veggies: Stir in the minced garlic and half of the seasoning mix (about 1 ½ tablespoons). Cook for an additional 2-3 minutes, stirring frequently. If the pan becomes too dry or the seasoning starts to stick or burn, add a splash of water to loosen it. Once the vegetables reach your desired tenderness, transfer them to a bowl or plate and set aside.
- Cook chicken: Add the remaining tablespoon of olive oil to the same pan. Place the chicken strips into the pan, sprinkle with the remaining seasoning mix, and pour in the lime juice. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through. Add a splash of water if the pan gets too dry during cooking.
- Combine chicken and veggies: Return the cooked vegetables to the pan with the chicken. Stir everything together and cook for 1-2 more minutes just to heat through and meld flavors.
- Serve: Warm the tortillas and fill them with the chicken and vegetable mixture. Top with your choice of optional toppings like sour cream or Greek yogurt, guacamole, shredded lettuce, and salsa or pico de gallo. Enjoy your vibrant and tasty chicken fajitas!
Notes
- Use either flour or corn tortillas based on your preference or dietary needs.
- Add a splash of water during cooking to prevent seasoning from burning and keep ingredients moist.
- For extra heat, add sliced jalapeños or hot sauce with the toppings.
- To keep the dish gluten free, opt for corn tortillas and ensure all seasonings and toppings are gluten free.
- Leftover fajita filling can be refrigerated up to 3 days and reheated on the stovetop.
