Description
This Chicken Fajita recipe features tender strips of marinated chicken breasts sautéed with colorful bell peppers and onions, all wrapped in warm tortillas. Easy to prepare on the stovetop, it brings vibrant Tex-Mex flavors to your dinner table, perfect for a quick and delicious weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour or corn tortillas
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Add the sliced chicken strips to the bowl and toss well to coat all pieces evenly. Allow the chicken to marinate for at least 15 minutes to absorb the flavors while you prepare the vegetables.
- Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned on the edges. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the sliced red onion. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and have a slight char to enhance their flavor.
- 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, allowing the flavors to meld and the mixture to heat through.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 30 seconds on each side or warm them quickly in the microwave wrapped in a damp paper towel until soft and pliable.
- Assemble the Fajitas: Spoon the chicken and vegetable mixture onto each warm tortilla. Add any preferred optional toppings such as sour cream, guacamole, salsa, shredded cheese, chopped cilantro, or a squeeze of fresh lime juice for added brightness. Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken for up to 2 hours before cooking.
- This recipe works well with bone-in chicken thighs or even steak if preferred.
- Serve with sides like rice or black beans for a more filling and hearty meal.
- Use corn tortillas for a gluten-free option.
- Adjust the level of chili powder to control the spiciness to your taste.
