Description
This Chicken Fajitas recipe features tender, marinated chicken breasts cooked with a vibrant blend of spices and colorful bell peppers. Served with warm tortillas and optional toppings like sour cream and salsa, it’s a quick and flavorful dish perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 1½ lbs. boneless, skinless chicken breasts (thinly sliced, chicken thighs also work)
- 3 tbsp vegetable oil (divided, or any neutral oil)
- 1 lime (juiced)
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- 1 tsp kosher salt
- ½ tsp ground black pepper
Vegetables
- 1 yellow onion (thinly sliced, or any type)
- 1 red bell pepper (thinly sliced, or use any combination of peppers you like)
- 1 yellow bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
To Serve
- 8 flour tortillas (corn or cassava also work)
- Optional toppings: sour cream, cotija cheese, cilantro, lime wedges, salsa, avocado
Instructions
- Marinate the Chicken: In a large bowl, combine the sliced chicken with 1 tablespoon of vegetable oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, Mexican oregano, kosher salt, and black pepper. Toss everything until the chicken is fully coated in the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary. Stir occasionally and cook until the chicken is cooked through and golden brown, about 10 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add the remaining oil and heat until hot. Add the thinly sliced onion and bell peppers. Stir frequently and cook until they are softened and slightly caramelized, about 5 to 10 minutes.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir everything together to combine and warm through.
- Serve the Fajitas: Serve the chicken and pepper mixture hot alongside warm tortillas. Offer optional toppings such as sour cream, cotija cheese, cilantro, lime wedges, salsa, and avocado for customization.
Notes
- For best flavor, marinate the chicken for several hours or overnight if possible.
- Chicken thighs can be substituted for breasts for a juicier result.
- Use corn or cassava tortillas for a gluten-free option.
- Adjust the spice level by modifying the chili powder quantity or adding fresh jalapeños.
- Cast iron skillet is recommended for even cooking and developing a nice sear.
