Chipotle Chicken Fajitas
Smoky, zesty, and delightfully vibrant, these Chipotle Chicken Fajitas are a flavor-packed weeknight dinner or crowd-pleasing meal! Tender strips of chicken are marinated in a bold blend of chipotle peppers in adobo, lime juice, honey, and aromatic spices, then seared to perfection for a deep, smoky char. Sautéed tri-colored bell peppers and onions add a sweet and savory balance to every bite. Served on warm tortillas and topped with optional garnishes like fresh cilantro and tangy sour cream, these fajitas are a feast for both the eyes and the taste buds. Ready in just 40 minutes, they're a simple yet satisfying Tex-Mex-inspired dish that's perfect for sharing. Keywords: chipotle chicken fajitas, easy chicken fajitas, Tex-Mex recipes, weeknight dinners, smoky chicken recipes.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 8 tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional)
Instructions
Slice the chicken breasts into thin strips and place them into a large mixing bowl.
In a small bowl, mix the chipotle peppers in adobo sauce, lime juice, honey, smoked paprika, cumin, garlic powder, salt, and black pepper to create the marinade.
Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken marinates, slice the bell peppers and onion into thin strips and set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips to the skillet in a single layer. Cook for 4-5 minutes per side, or until fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the bell peppers and onion, and sauté for 5-7 minutes until they soften slightly and char at the edges.
Return the cooked chicken to the skillet with the peppers and onion. Toss everything together and cook for another 2-3 minutes to combine the flavors.
Warm the tortillas in a dry skillet, in the oven, or in the microwave.
Serve the chicken and vegetable mixture on the warm tortillas. Garnish with fresh cilantro and a dollop of sour cream, if desired.
Enjoy your Chipotle Chicken Fajitas with your favorite sides!
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 48.2 g | ||
| Protein | 246.0 g | 492% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 677 mg | 52% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3447 mg | 73% | |
*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.
