Make Ahead Chicken Fajitas
Savor the convenience and bold flavors of these Make Ahead Chicken Fajitas, a perfect solution for busy weeknights or meal prep enthusiasts. Tender strips of marinated chicken are infused with a zesty blend of lime juice, garlic, chili powder, and spices, then paired with vibrant sautéed bell peppers and onions for a perfectly balanced filling. Prep everything in advance—from the citrusy marinade to the sliced veggies—and enjoy a quick 15-minute cook time when it's time to serve. These fajitas are ideal for a customizable dinner, with warm flour tortillas and toppings like guacamole, salsa, and shredded cheese adding an extra layer of indulgence. Whether you're looking for a fresh, flavorful meal to feed the family or an easy make-ahead recipe to simplify your week, this versatile dish is sure to please.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 3 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium bell peppers
- 1 medium yellow onion
- 8 flour tortillas
- optional toppings (salsa, sour cream, guacamole, shredded cheese)
Instructions
In a small bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, paprika, dried oregano, salt, and black pepper to create the marinade.
Slice the chicken breasts into thin strips and place them in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
While the chicken marinates, slice the bell peppers and onion into thin strips. Store them in an airtight container in the refrigerator if prepping in advance.
When ready to cook, heat a large skillet or grill pan over medium-high heat.
Add the marinated chicken strips to the hot skillet. Cook for 6-7 minutes, flipping once, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for 4-5 minutes until softened and slightly caramelized. Return the cooked chicken to the skillet and toss to combine.
Warm the flour tortillas in a dry skillet or microwave.
Serve the chicken and vegetable mixture on the warm tortillas. Add your favorite toppings such as salsa, sour cream, guacamole, or shredded cheese.
Enjoy immediately or store the cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days for a quick meal later.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 720 mg | 15% | |
*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.
