Chicken Fajitas Recipe
This Chicken Fajitas Recipe is bursting with vibrant flavors and comes together quickly for an easy, delicious weeknight meal!
Servings: 4 servings
Ingredients
- 2 ½ teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil divided
- 3 large bell peppers sliced (any colors you prefer)
- 1 medium red onion sliced
- 4 cloves garlic minced
- ¼ cup lime juice
- 12 small flour tortillas for serving
- Sour cream for topping
- Fresh parsley for garnish
- Guacamole for topping
- Black beans for a side
- Salsa for serving
Instructions
- In a mixing bowl, combine the ground cumin, chili powder, onion powder, garlic powder, smoked paprika, salt, and crushed red pepper flakes. Add the chicken breasts and drizzle with 1 tablespoon of olive oil and the lime juice. Toss to coat the chicken evenly and let it marinate for at least 20 minutes. For maximum flavor, consider marinating for up to 2 hours in the refrigerator.
- While the chicken is marinating, slice your bell peppers and red onion. Mince the garlic and set everything aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 5-7 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- In the same skillet, add the sliced bell peppers, red onion, and minced garlic. Sauté for about 5-6 minutes until the vegetables are tender and slightly charred. Feel free to add a pinch of salt for extra flavor.
- Add the sliced chicken back into the skillet with the sautéed vegetables. Toss everything together to combine. Warm the flour tortillas either in the microwave or on a dry skillet for a few seconds on each side until pliable.
- To serve, layer the chicken and vegetable mixture onto each tortilla. Top with sour cream, guacamole, black beans, and salsa as desired. Garnish with fresh parsley for a pop of color.
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Mixing Bowl
Notes
- Marinate the chicken for at least 20 minutes, or up to 2 hours, for deeper flavor.
- Customize toppings with your favorites like shredded cheese or fresh cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.
- Try swapping chicken with portobello mushrooms or tofu for a vegetarian version.
- For a smoky twist, grill the chicken and vegetables instead of sautéing.