Ranch Chicken Fajitas
Elevate your weeknight dinner with these zesty Ranch Chicken Fajitas, a quick and flavorful twist on the classic Tex-Mex favorite! Featuring tender strips of chicken perfectly seasoned with ranch seasoning mix and aromatic spices like cumin and chili powder, this recipe is packed with bold and irresistible flavors. Vibrant slices of bell peppers and onions are sautéed to perfection, adding a delicious crunch and pop of color. Ready in just 35 minutes, these fajitas come together effortlessly in one skillet, making cleanup a breeze. Serve them wrapped in warm flour tortillas and garnish with fresh cilantro, sour cream, shredded cheese, and a splash of lime for a customizable and crowd-pleasing meal. Perfect for busy weeknights or casual gatherings, these ranch-seasoned fajitas are sure to become a go-to family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Ranch seasoning mix
- 2 tablespoons Olive oil
- 3 medium Bell peppers (any color)
- 1 large Yellow onion
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 8 pieces Flour tortillas
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
- 0.5 cups Shredded cheese (optional, for serving)
- 1 lime Lime wedges (optional, for serving)
Instructions
Slice the chicken breasts into thin strips and place them in a medium-sized bowl.
Add 2 tablespoons of ranch seasoning mix, 1 tablespoon of olive oil, and a pinch of salt and pepper to the chicken. Mix to coat evenly. Cover and let marinate for 10 minutes (optional for more flavor).
Slice the bell peppers and onion into thin strips, keeping them separate.
Heat a large skillet or cast iron pan over medium-high heat and add 1 tablespoon of olive oil.
Add the chicken strips to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly golden. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook for 2-3 minutes until they start to soften.
Add the bell peppers to the skillet and season with garlic powder, chili powder, cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet and toss everything together. Cook for an additional 2 minutes to combine flavors.
Warm the flour tortillas in a dry skillet, microwave, or oven until soft and pliable.
Serve the ranch chicken fajita mixture in the warm tortillas, garnished with optional fresh cilantro, sour cream, shredded cheese, and a squeeze of lime juice.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 34.3 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1197 mg | 92% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1607 mg | 34% | |
*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.
