Cilantro Lime Chicken Fajitas with Grilled Onions
Sizzle up your mealtime with these flavorful Cilantro Lime Chicken Fajitas with Grilled Onions! Perfectly marinated strips of tender chicken soak up the vibrant flavors of fresh cilantro, zesty lime juice, and a hint of smoky spices, creating a mouthwatering base for this dish. Paired with sweet, slightly charred medleys of grilled onions and colorful bell peppers, these fajitas are a feast for both the eyes and tastebuds. Wrapped in warm, soft flour tortillas, they’re a quick and satisfying dinner option that’s ready in under an hour. Garnish with extra cilantro, a splash of lime, or serve with creamy guacamole and salsa for the ultimate Tex-Mex experience. A deliciously easy recipe that will elevate your weeknight dinner game!
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 0.5 cups Fresh cilantro, chopped
- 0.25 cups Lime juice, freshly squeezed
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Large yellow onion, sliced into rings
- 1 Red bell pepper, sliced into strips
- 1 Green bell pepper, sliced into strips
- 1 Yellow bell pepper, sliced into strips
- 8 Flour tortillas (8-inch)
Instructions
In a large bowl, whisk together the cilantro, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper to create the marinade.
Slice the chicken breasts into thin strips and add them to the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken marinates, prepare the vegetables by slicing the onion into rings and the bell peppers into strips.
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
In the same pan, add a bit more olive oil if needed, then toss in the onion rings and bell pepper strips. Cook until the vegetables are tender and slightly charred, about 5-7 minutes.
Warm the flour tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
To assemble, spoon a portion of the cooked chicken onto the center of each tortilla, then top with the grilled onions and bell peppers.
Serve immediately, optionally garnished with more chopped cilantro, a squeeze of lime, or your favorite toppings such as salsa, sour cream, or guacamole.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 25.8 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 708 mg | 54% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3303 mg | 70% | |
*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.
