15 Minute Chicken Fajitas
Whip up a vibrant and flavorful Tex-Mex dinner in just 15 minutes with these quick and easy Chicken Fajitas! Featuring tender strips of seasoned chicken, crisp bell peppers, and sweet onions cooked to perfection in a sizzling skillet, this recipe is a weeknight hero. A homemade spice blend of chili powder, cumin, paprika, and garlic powder infuses every bite with smoky, zesty flavor, while a squeeze of fresh lime adds a refreshing citrusy kick. Perfectly portioned for four and served on warm flour tortillas, these fajitas can be customized with optional toppings like sour cream, shredded cheddar, or fresh cilantro. Whether you're looking for a quick family meal or a crowd-pleasing dinner idea, this 15-minute recipe is sure to satisfy!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 whole lime
- 8 pieces flour tortillas
- 0.5 cups sour cream (optional)
- 0.5 cups shredded cheddar cheese (optional)
- 0.25 cups fresh cilantro (optional)
Instructions
Slice the chicken breasts into thin strips and set aside.
Cut the red bell pepper, green bell pepper, and yellow onion into thin strips.
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and black pepper. Mix well to create a seasoning blend.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Add the chicken strips to the skillet and sprinkle half of the seasoning blend over them. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil along with the sliced bell peppers and onion. Sprinkle the remaining seasoning blend over the vegetables and cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables and stir to combine. Squeeze the juice of one lime over the mixture and remove from heat.
Warm the flour tortillas in a microwave or on a dry skillet over low heat.
Serve the chicken and vegetable mixture over the warm tortillas. Optionally, top with sour cream, shredded cheddar cheese, and fresh cilantro. Enjoy!
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 3837 mg | 167% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 19.2 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1205 mg | 93% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
