Spicy Chicken Fajitas
Turn up the heat with these flavorful and easy-to-make Spicy Chicken Fajitas, a weeknight dinner favorite that’s ready in just 40 minutes! Tender strips of marinated chicken are coated in a zesty blend of chili powder, cumin, and paprika, then paired with sautéed bell peppers and onions for a burst of vibrant colors and smoky, caramelized flavor. Served in warm flour tortillas and customizable with toppings like fresh cilantro, sour cream, and shredded cheese, this dish offers the perfect balance of spice and freshness. Whether you're cooking for a family meal or a casual dinner party, these fajitas are a guaranteed crowd-pleaser that’ll have everyone coming back for seconds.
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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
- 1 tsp paprika
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 8 flour tortillas
- 2 tbsp fresh cilantro (optional)
- 0.5 cup sour cream (optional)
- 0.5 cup shredded cheese (optional)
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, garlic powder, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper to create the marinade.
Pour the marinade over the sliced chicken, mix to coat evenly, and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
While the chicken marinates, slice the red bell pepper, green bell pepper, and yellow onion into thin strips.
Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon of olive oil.
Add the marinated chicken to the pan and cook for 5-7 minutes, or until fully cooked and slightly browned. Remove the chicken from the pan and set it aside.
In the same pan, toss in the sliced peppers and onions. Sauté for 5-7 minutes, stirring frequently, until they are tender and slightly caramelized.
Return the cooked chicken to the pan with the vegetables and stir to combine. Cook for an additional 2 minutes to warm everything through.
Warm the flour tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Serve the chicken and vegetable mixture in the warmed tortillas, garnished with optional toppings like fresh cilantro, sour cream, and shredded cheese.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.6 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1184 mg | 91% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2341 mg | 50% | |
*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.
