Zesty Chicken Fajitas
If you’re a fan of chicken fajitas, imagine sizzling strips of chicken marinated in fragrant spices, paired with sautéed peppers and onions, and then tucked into warm tortillas. These fajitas are simpler than ever to whip up, and you can customize them with your favorite toppings. It’s a restaurant-quality experience in your own kitchen!
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into strips
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium green bell pepper sliced
- 1 large onion sliced
- 1 tablespoon oil avocado or olive oil
- Juice of 1 lime
- Salt and pepper to taste
For the Chicken Fajita Marinade:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon oil
- 2 tablespoons lime juice
Instructions
- Marinate the Chicken: In a large bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, oil, and lime juice. Add the sliced chicken and toss to coat. Let the chicken marinate for at least 10 minutes, allowing it to soak up all those delicious flavors from this chicken fajita marinade.
- Cook the Chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken strips. Cook for 4-5 minutes until browned and cooked through. Transfer the chicken to a plate and keep warm.
- Sauté the Veggies: In the same skillet, add the sliced onions and bell peppers. Sprinkle with a pinch of salt and pepper. Sauté for 4-5 minutes until slightly softened and caramelized around the edges.
- Combine & Serve: Return the cooked chicken to the skillet and toss with the vegetables. Squeeze fresh lime juice over the mixture for brightness. Serve the chicken fajitas hot with warm tortillas and your favorite toppings.
Notes
- You can easily double this recipe if you’re serving more people.
- For gluten-free options, use corn tortillas instead of flour.
- Adjust the spice level by adding more or less chili powder or a pinch of cayenne.