Description
This flavorful chicken fajita recipe offers a quick and easy dinner option packed with tender, marinated chicken, sautéed bell peppers, and onions, all wrapped in warm flour tortillas. Perfect for busy weeknights, it combines vibrant spices and fresh lime juice to create an authentic Tex-Mex experience that you can customize with your favorite toppings.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil, divided
- 8 small flour tortillas
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional
- Juice of 1 lime
Instructions
- Marinate Chicken: In a large bowl, combine the thinly sliced chicken breasts with half of the olive oil, the juice of one lime, and all of the fajita seasoning ingredients. Toss everything thoroughly to coat the chicken evenly. Cover and let it marinate for 15 to 30 minutes at room temperature, or refrigerate and marinate overnight for enhanced flavor.
- Cook Chicken: Heat the remaining olive oil in a large skillet over medium-high heat. Add the marinated chicken strips to the pan and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred for extra flavor. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the sliced red, green, and yellow bell peppers along with the sliced onion. Cook them for 5 to 6 minutes, stirring frequently, until the vegetables are tender and slightly caramelized, enhancing their natural sweetness.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together and cook for an additional 1 to 2 minutes until the mixture is heated through and the flavors meld.
- Warm Tortillas: Prepare the flour tortillas by warming them in a dry skillet over medium heat for about 30 seconds on each side or briefly in the microwave until soft and pliable.
- Serve: Spoon the chicken and vegetable mixture onto the warmed tortillas. Add your favorite toppings such as sour cream, guacamole, salsa, or shredded cheese to personalize your fajitas. Fold and enjoy immediately for a delicious, fast dinner.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- You can substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- Adjust the cayenne pepper quantity or omit it based on your preferred spice level.
- Vegetables can be swapped or supplemented with mushrooms or zucchini for variety.
- Leftover fajita mixture can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Consider adding fresh cilantro or a squeeze of extra lime juice on top before serving for brightness.
