Print

Chicken Fajitas

Chicken Fajitas
Print Recipe

Quick and flavorful Chicken Fajitas perfect for busy weeknights, featuring juicy marinated chicken, sautéed bell peppers and onions, wrapped in warm tortillas. Ready in under 30 minutes, offering bold Tex-Mex flavors with simple, fresh ingredients for a healthy and customizable meal.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless chicken breasts or thighs, sliced into thin strips
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp fajita seasoning (chili powder, cumin, paprika, oregano blend)
  • Salt and pepper, to taste

Vegetables

  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium onion, sliced into thin strips
  • 2 cloves garlic, minced

To Serve

  • 6–8 flour or corn tortillas
  • Optional garnishes: fresh cilantro, diced tomatoes, avocado slices, sour cream, shredded cheddar or Monterey Jack cheese, lime wedges, fresh jalapeños, chopped green onions

Instructions

  1. Prepare the Chicken: Slice the chicken into thin strips to ensure even and quick cooking. Toss the chicken with olive oil, lime juice, and fajita seasoning. Marinate for at least 10 minutes to infuse bold flavors.
  2. Slice the Vegetables: Cut the bell peppers and onion into thin strips, matching the size of the chicken strips to ensure even cooking.
  3. Cook the Chicken: Heat a large skillet over medium-high heat and add the marinated chicken strips. Cook for 5-7 minutes, until the chicken is browned and cooked through. Remove from skillet and set aside to maintain juiciness.
  4. Sauté the Vegetables: In the same skillet, add a little more olive oil if needed and sauté the bell peppers, onions, and minced garlic for about 5 minutes until softened but still slightly crunchy and caramelized.
  5. Combine and Warm: Return the cooked chicken to the skillet with the vegetables, tossing well to blend flavors. Heat through for 1 minute, then remove from heat.
  6. Warm the Tortillas: Warm the tortillas on a dry skillet or in the microwave until soft and flexible for easy wrapping.
  7. Assemble and Serve: Fill each tortilla with the chicken and vegetable mixture, then add your choice of garnishes such as cilantro, avocado, cheese, sour cream, or fresh jalapeños for extra flavor.

Notes

  • Cut chicken and vegetables into similar thickness for consistent cooking.
  • Marinate chicken for at least 10 minutes but avoid over-marinating to keep texture tender.
  • Cook chicken over medium-high heat to quickly sear and lock in juices.
  • Do not overcrowd the pan; cook in batches if necessary to prevent steaming.
  • Let cooked chicken rest briefly off heat to redistribute juices for ultimate juiciness.
  • For a spicier version, add jalapeños or cayenne pepper to the vegetables or marinade.
  • To make vegetarian, substitute chicken with portobello mushrooms or tofu.
  • Use lettuce wraps instead of tortillas for a low-carb option.
  • Freeze cooked filling in airtight containers for up to 2 months; thaw overnight before reheating.

Nutrition

Keywords: Chicken Fajitas, Tex-Mex, quick dinner, weeknight meal, chicken recipe, fajita seasoning, sautéed peppers, healthy dinner

Find it online: https://marygourmet.com/chicken-fajitas/