Chicken Fajitas
Get ready to spice up your weeknight dinners with these irresistible Chicken Fajitas, a crowd-pleaser that combines bold flavors and vibrant colors! Tender strips of marinated chicken are cooked to perfection alongside a trio of sweet bell peppers and onions, creating a sizzling skillet masterpiece that's as visually appealing as it is delicious. Infused with a zesty lime juice and a harmonious blend of spices including cumin, chili powder, and paprika, this dish delivers a punch of Tex-Mex flavor that's perfect for taco night. Wrapped in warm flour tortillas and topped with creamy sour cream, fresh cilantro, and ripe avocado slices, these fajitas are a customizable delight that can be ready in just 40 minutes! Whether you're hosting friends or treating yourself, this easy chicken fajita recipe is guaranteed to become a new favorite. Keywords: Chicken Fajitas Recipe, Homemade Fajitas, Tex-Mex Chicken Fajitas, Easy Weeknight Dinner Ideas.
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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 bell pepper
- 1 medium onion
- 2 tablespoons olive oil
- 1 large lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour tortillas
- 0.5 cup sour cream
- 0.25 cup fresh cilantro
- 1 medium avocado
Instructions
Slice the chicken breasts into thin strips and place them in a large bowl.
Slice the red, green, and yellow bell peppers into thin strips, and slice the onion thinly. Add these to the bowl with the chicken.
Juice the lime and add the lime juice to the chicken and vegetable mixture.
In a small bowl, mix the ground cumin, chili powder, paprika, garlic powder, salt, and black pepper together.
Sprinkle the spice mix over the chicken and vegetables. Add the olive oil and toss everything together until the chicken and vegetables are well coated.
Heat a large skillet or grill pan over medium-high heat.
Add the chicken and vegetable mixture to the pan, spreading it out evenly. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Warm the flour tortillas in a clean, dry skillet over medium heat or directly over a gas flame for a few seconds on each side.
To serve, spoon the chicken and vegetable mixture onto each tortilla.
Top with sour cream, fresh cilantro, and slices of avocado.
Fold the tortillas to enclose the filling and enjoy immediately.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 607 mg | 13% | |
*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.
