Chicken Fajita Recipe
Mexican · Main course · 30 min total
Sizzling strips of seasoned chicken with colorful bell peppers and onions, served with warm tortillas and your favorite toppings for a fun and flavorful meal.
15
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 8 small flour tortillas, warmed
- Optional toppings: sour cream, salsa, guacamole, shredded cheese, cilantro
Instructions
- In a medium bowl, combine chicken strips with chili powder, cumin, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, turning once, until browned and cooked through. Transfer to a plate.
- Add remaining 1 tablespoon oil to the skillet. Add bell peppers, onion, and garlic. Cook, stirring occasionally, for 4-5 minutes until vegetables are tender-crisp.
- Return chicken to the skillet and toss with vegetables. Cook for 1 minute to heat through.
- Serve immediately with warm tortillas and desired toppings.
Tips
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- To warm tortillas, wrap in foil and heat in a 350°F oven for 10 minutes, or microwave for 30 seconds.
- Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
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