Pepper Jack Skillet Chicken Fajitas
Sizzle up dinner with these crowd-pleasing Pepper Jack Skillet Chicken Fajitas! This one-pan recipe combines juicy marinated chicken, a medley of vibrant bell peppers, and tender onions, all sautéed to perfection and topped with creamy, melted Pepper Jack cheese for a spicy, gooey finish. Perfectly seasoned with a zesty blend of lime juice, chili powder, smoked paprika, and cumin, these fajitas pack bold Tex-Mex flavor with every bite. Serve the sizzling mixture in warm flour tortillas, garnish with fresh cilantro, and watch these fajitas disappear in no time. With just 20 minutes of prep and a quick cook time, this is the ultimate recipe for weeknight dinners or casual gatherings!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 3 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Red bell pepper, thinly sliced
- 1 Green bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 1 cup Pepper Jack cheese, shredded
- 8 small Flour tortillas
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips, about 1/2 inch wide.
In a small bowl, mix together the lime juice, 2 tablespoons of olive oil, garlic powder, chili powder, ground cumin, smoked paprika, salt, and black pepper to form a marinade.
Place the chicken strips into a large bowl or resealable plastic bag and pour the marinade over the chicken, ensuring it is evenly coated. Let it sit for at least 15 minutes (or up to 2 hours for more flavor).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated chicken strips to the skillet and cook for 6-8 minutes, or until the chicken is cooked through and golden on the outside. Remove the chicken from the skillet and set it aside.
In the same skillet, add the red, green, and yellow bell peppers along with the sliced onions. Sauté for 5-7 minutes, or until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet and stir to combine with the vegetables. Cook for an additional 2 minutes to warm everything and allow the flavors to meld.
Sprinkle the shredded Pepper Jack cheese over the chicken and vegetables and cover the skillet with a lid. Let it sit for 2-3 minutes, or until the cheese is melted.
Warm the flour tortillas in a dry skillet or in the microwave for 20-30 seconds.
Serve the chicken and pepper mixture hot, spooned into the warm tortillas. Garnish with freshly chopped cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.8 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1357 mg | 104% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2182 mg | 46% | |
*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.
