Easy Fajitas
Whip up a sizzling weeknight dinner with these Easy Fajitas, a vibrant and flavorful Tex-Mex favorite that comes together in just 25 minutes! Tender strips of juicy chicken breast are perfectly seasoned with a homemade spice blend of chili powder, cumin, and paprika, then cooked to golden perfection alongside a colorful medley of bell peppers and onions. A splash of fresh lime juice adds a zesty twist, while optional toppings like sour cream, shredded cheese, and fresh cilantro allow for customizable flair. All folded into warm, soft flour tortillas, these fajitas are an effortless yet crowd-pleasing dish that’s perfect for family meals or casual entertaining. Quick, healthy, and absolutely delicious!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 3 pieces Bell peppers (red, yellow, green), sliced
- 1 medium Onion, sliced
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Flour tortillas
- 0.5 cup Sour cream (optional)
- 0.5 cup Shredded cheese (optional)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and black pepper to create a spice blend.
Place the chicken strips in a large bowl and drizzle 1 tablespoon of olive oil and lime juice over them. Sprinkle half of the spice blend on the chicken, tossing to coat evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 5-7 minutes, or until fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sprinkle the remaining spice blend over the vegetables and cook for 5-7 minutes, stirring occasionally, until they are tender yet slightly crisp.
Return the cooked chicken to the skillet and mix it with the sautéed vegetables. Cook for an additional 1-2 minutes to heat through.
Warm the flour tortillas in a dry skillet or microwave for 20-30 seconds until soft and pliable.
Serve the chicken and vegetable mixture on the warm tortillas. If desired, top with sour cream, shredded cheese, and chopped cilantro.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 662 mg | 14% | |
*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.
