The Best Chicken Fajitas
Get ready to savor "The Best Chicken Fajitas," a mouthwatering, family-friendly recipe that brings bold Tex-Mex flavors straight to your table in just 30 minutes! This dish features perfectly marinated chicken breasts infused with a vibrant blend of lime juice, smoked paprika, chili powder, and cumin for maximum flavor. The chicken is seared to juicy perfection and paired with tender-crisp strips of colorful bell peppers and onions, creating a dazzling one-pan masterpiece. Served in warm flour tortillas and topped with fresh cilantro, creamy sour cream, and optional extras like shredded cheese or avocado, these fajitas are a customizable delight. Perfect for weeknight dinners or festive gatherings, this recipe is simple yet bursting with irresistible flavor. Make your dinner special with these easy homemade chicken fajitas!
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Recipe Information
Ingredients
- 2 large (boneless, skinless) Chicken breasts
- 1 Lime
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 medium Bell peppers (mixed colors)
- 1 large Yellow onion
- 8 small Flour tortillas
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 cup Sour cream
- 1 cup (optional) Shredded cheese
- 1 (optional, sliced) Avocado
Instructions
Begin by preparing the marinade. In a small bowl, mix the juice of 1 lime, 2 tablespoons of olive oil, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or a 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 30 minutes, or up to 4 hours for maximum flavor.
While the chicken is marinating, thinly slice the bell peppers and onion into strips. Set aside.
Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Remove the chicken breasts from the marinade and discard the marinade. Add the chicken to the skillet and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
In the same skillet, add the sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the sliced chicken to the skillet and toss to combine with the veggies. Allow everything to heat through for 1-2 minutes.
Warm the flour tortillas in a dry skillet or in the microwave for a few seconds until soft and pliable.
Serve the chicken and vegetable mixture in the warm tortillas. Top with chopped cilantro, a dollop of sour cream, and optional toppings like shredded cheese and avocado slices.
Enjoy your homemade chicken fajitas with your favorite side dishes!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 406 mg | 31% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 618 mg | 13% | |
*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.
