Easy As Heck Chicken Fajitas
Whip up a sizzling dinner in just 30 minutes with these "Easy As Heck Chicken Fajitas" that bring bold, zesty flavors to your table with minimal effort! Featuring tender marinated chicken strips, vibrant bell peppers, and sweet onions cooked to perfection in a hot skillet, this recipe is a weeknight hero. A simple yet flavor-packed marinade of lime juice, chili powder, cumin, and garlic powder makes the chicken irresistibly juicy, while the quick cook time keeps vegetables crisp and colorful. Serve the savory mixture in warm flour tortillas and customize with toppings like guacamole, sour cream, and shredded cheese for a crowd-pleasing meal that everyone will love. Perfect for busy nights, this one-pan wonder is as effortless as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece red bell pepper, thinly sliced
- 1 piece green bell pepper, thinly sliced
- 1 piece yellow onion, thinly sliced
- 8 pieces flour tortillas
- 0.5 cup sour cream (optional)
- 0.5 cup guacamole (optional)
- 0.5 cup shredded cheese (optional)
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper to create a marinade.
Pour the marinade over the chicken strips and toss to coat evenly. Let the chicken marinate for at least 10 minutes (or up to 30 minutes for extra flavor).
While the chicken is marinating, slice the bell peppers and onion into thin strips.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil to the skillet.
Add the chicken strips to the skillet in an even layer and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for 1-2 minutes to combine the flavors.
Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
Assemble the fajitas by spooning the chicken and vegetable mixture onto the tortillas. Top with sour cream, guacamole, and shredded cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 3835 mg | 167% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 21.6 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1187 mg | 91% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2617 mg | 56% | |
*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.
