Chicken Fajitas

5 from 2 votes

Chicken Fajitas are a flavorful and easy meal with juicy seasoned chicken, sautéed onions and bell peppers, and all your favorite toppings like cheese, guacamole, and sour cream.

Prep Time25

Cook Time15

Marinating Time30

Total Time1 10

Course: Dinner

Cuisine: Healthy, Mexican

Keyword: Chicken Fajitas, chicken fajitas recipe

Servings: servings

Author: Chelsea Lords

Cost: $11.63

Equipment

Large pan

Ingredients

Chicken

1 pound boneless, skinless chicken breast or thighs
3 tablespoons olive oil
1 orange
2 limes
2 teaspoons ground chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon ground cayenne pepper optional

Vegetables

2 tablespoon olive oil divided
Salt and pepper
3 large bell peppers
1 large yellow onion
Toppings as desired see note 1

US - Metric

Instructions

Slice breasts in half horizontally. Use a meat mallet or frying pan to pound all four pieces to an even thickness. Don’t flatten them, just ensure they’re uniform. If you’re using thighs, no preparation is needed.
Juice the orange using a citrus juicer to get 3 tablespoons orange juice. Juice the limes using a citrus juicer to get 3 tablespoons lime juice.
Add prepared chicken to a resealable plastic bag. In a small bowl, combine all of the remaining ingredients listed under chicken, including the orange and lime juice. Whisk until smooth. Pour marinade over the chicken, seal the bag, and knead with your hands to ensure all the chicken is well coated. Place in the fridge for at least 30 minutes, preferably 3–4 hours. Don’t marinate longer than 8 hours.
Thinly slice peppers and onion. We’re going to cook these in stages to get a nice char! Place your largest pan over high heat. Add 1 tablespoon olive oil and, once shimmering, add a handful of the veggies to cover the entire base of the pan without overlapping. Spread out and let stand for 45 seconds. Toss quickly and spread out again, cooking for another 45 seconds. Sprinkle with salt and pepper and stir once more. spread out and let stand for another 30 seconds or until nicely charred. Remove, set aside, and repeat until all veggies are done.
Add 1 tablespoon olive oil to a large pan. Set to medium-high heat. Using tongs, pick up chicken from the bag. Allow excess marinade to drip off. Place chicken flat in pan in an even layer without overlapping. Let stand and char for about 3–4 minutes before flipping to the other side and cooking for another 3–4 minutes. Chicken should be nicely charred and cooked through to 165°F. Add chicken to a plate; cover with foil. Let rest 5–10 minutes before thinly slicing.
Prepare tortillas if using (see note 2). Pile peppers, onions, and chicken onto tortillas. Add your favorite toppings, wrap, and enjoy!

Video

Notes

Note 1: Use whatever toppings you like best. I love to serve these with flour tortillas, avocado or guacamole, sour cream, fresh lime, fresh cilantro, pico de gallo, and shredded cheese.

Note 2: I love these unbaked tortillas by TortillaLand® (not sponsored). To char your tortillas, spray both sides of the tortillas with cooking spray. Use tongs to hold the tortilla and very lightly char each side over an open flame on the stovetop. If you don’t have an open flame, warm for 10–15 seconds in a pan. Immediately remove the tortilla from the heat and fold in half. Place under a towel and repeat until all the tortillas are warmed/charred.

Nutrition Note: The nutrition information is only for the fajita filling as the tortillas and additional toppings will vary.

Storage: Store the chicken and veggies in separate airtight containers in the fridge for 3–5 days.

Nutrition