Ingredients
For the Chicken & Marinade:
- 1½ lbs (680g) boneless, skinless chicken breasts (or thighs), thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon crushed red pepper flakes (for heat)
For the Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Serving:
- Warm tortillas (flour or corn)
- Sour cream or Greek yogurt
- Shredded cheese (cheddar, Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges
- Avocado or guacamole
- Salsa or pico de gallo
Instructions
1. Marinate the Chicken
In a large bowl or resealable bag, combine the sliced chicken, olive oil, lime juice, garlic, and all the spices. Mix until the chicken is fully coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
2. Cook the Vegetables
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Season with salt and pepper and sauté for 5–7 minutes until slightly charred and tender. Remove from the pan and set aside.
3. Cook the Chicken
In the same pan, add the marinated chicken (discard excess marinade). Cook over medium-high heat for about 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
4. Combine & Heat
Return the cooked vegetables to the pan with the chicken. Stir together and cook for another 1–2 minutes so everything is heated and flavors meld.
5. Assemble the Fajitas
Warm the tortillas in a skillet or microwave. Spoon the chicken and veggie mixture onto each tortilla. Add desired toppings like sour cream, guacamole, salsa, and fresh cilantro. Squeeze with fresh lime juice before serving.
Tips & Variations
- Meal Prep Friendly: Store cooked chicken and veggies separately in airtight containers. Reheat in a skillet or microwave when ready to eat.
- Make It Low-Carb: Skip the tortillas and serve over lettuce or cauliflower rice.
- Spicy Version: Add sliced jalapeños or extra crushed red pepper flakes to the pan.
- Kid-Friendly: Serve the components separately so kids can build their own fajitas.
- Use Leftovers: Great in quesadillas, burrito bowls, or salad wraps the next day.
Nutrition Info (Per Serving, without toppings)
- Calories: ~300
- Protein: 30g
- Carbohydrates: 8g
- Fat: 15g
- Fiber: 2g