Mexajita Chicken
Transform your weeknight dinner routine with vibrant and zesty Mexajita Chicken! This quick and easy Tex-Mex-inspired recipe combines juicy, marinated chicken breasts with a bold blend of chili powder, smoked paprika, and lime juice for a flavor-packed punch. Sizzling strips of colorful bell peppers and onions add freshness and texture, while warm tortillas hold it all together. Perfectly customizable, these fajita-style wraps are topped with gooey melted cheddar, tangy sour cream, and a sprinkle of fresh cilantro. Ready in just 35 minutes, Mexajita Chicken is the perfect fusion of flavor and convenience, making it an excellent choice for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium bell peppers (red, yellow, green)
- 1 large yellow onion
- 8 pieces flour or corn tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup fresh cilantro
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, combine 2 tablespoons of olive oil, lime juice, garlic powder, onion powder, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 4 hours for a stronger flavor).
While the chicken marinates, prepare the vegetables. Cut the bell peppers into thin strips and slice the onion. Set aside.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil.
Remove the chicken from the marinade and cook each breast for approximately 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes, stirring frequently, until they are tender and slightly charred.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Assemble the Mexajitas by layering chicken slices and sautéed vegetables inside each tortilla. Top with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.
Serve immediately and enjoy your vibrant and zesty Mexajita Chicken!
Nutrition Facts
Calories |
3649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 6197 mg | 269% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 38.6 g | ||
| Protein | 287.2 g | 574% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1572 mg | 121% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3430 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.
