Description
A quick and flavorful chicken fajitas recipe, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Sugar
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon Cornstarch
- 1 1/2 pounds Boneless, skinless chicken breasts
- 1/4 cup plus 2 tablespoons Canola oil, divided
- 2–3 Limes
- 1/2 Green bell pepper, cored and seeded
- 1/2 Red bell pepper, cored and seeded
- 1/2 Yellow bell pepper, cored and seeded
- 1 Yellow onion, peeled and halved
- 12 Flour tortillas
Instructions
- In a small bowl, combine the chili powder, paprika, kosher salt, onion powder, cumin, garlic powder, sugar, cayenne pepper, and cornstarch. Add 1/4 cup of canola oil and the juice of one lime, whisking well. If the marinade is too thick, thin it with a bit of water and then set it aside.
- Next, slice the chicken breasts into 1/4-inch thick strips and place them in a shallow bowl or zip-top bag. Pour in 2/3 of the marinade, tossing to coat the chicken evenly. Allow it to marinate while you prepare the veggies.
- Slice the bell peppers and onion into strips. In a separate bowl or bag, mix these with the remaining 1/3 of the marinade. Set aside.
- Heat 1 tablespoon of the canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetables and sauté for 4-5 minutes, stirring occasionally until the onions soften and the peppers start to char. Once done, transfer them to a bowl.
- Add the remaining oil to the skillet and cook the marinated chicken strips without moving them for about 4 minutes on each side until browned and cooked through.
- Finally, return the sautéed peppers and onions to the skillet with the chicken and cook everything together for an additional 2-3 minutes until heated through. Remove from heat and squeeze fresh lime juice over the dish before serving.
- Serve immediately with warm flour tortillas and your favorite toppings such as pico de gallo, avocado sauce, crema, and extra lime wedges.
Notes
Marinate the chicken for up to an hour for enhanced flavor. Use fresh lime juice for the best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg