Description
This is your new weeknight go-to chicken fajitas recipe, delivering juicy strips of chicken with crisp-tender peppers in under 40 minutes.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts, thinly sliced
- 15 g (2 tbsp) fajita seasoning mix
- 45 ml (3 tbsp) olive oil, divided
- 1 large red onion (200 g / 7 oz), thinly sliced
- 2 large bell peppers (300 g / 10 oz), thinly sliced
- Juice of 1 lime (30 ml / 2 tbsp)
- 15 g (¼ cup) chopped fresh cilantro, for garnish (optional)
- 8 small flour tortillas (6-inch / 15 cm), warmed
Instructions
- Slice the chicken breasts and toss with fajita seasoning, olive oil, and lime juice; marinate for 10 minutes.
- Prepare the vegetables by slicing the onion and bell peppers, then toss with olive oil and salt.
- Preheat a large skillet over medium-high until very hot.
- Sear half the chicken strips for 3–4 minutes until golden and opaque; remove and let rest.
- Repeat with the remaining chicken and allow to rest.
- Cook the peppers and onions in the same skillet for 5–6 minutes until blistered.
- Combine the chicken with the vegetables in the skillet and heat through for 30–60 seconds; serve with warm tortillas and desired toppings.
Notes
Do not overcrowd the pan when cooking chicken to ensure proper searing. Use high heat for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg