Easy Chicken Fajitas
This easy chicken fajita recipe is a simple and delicious one-pan meal in 30 minutes. Perfectly seasoned chicken is served sizzling hot, along with peppers, onions, and unlimited fajita toppings.
Equipment
- 1 (10-inch) skillet
Ingredients
- 1 lb chicken breast or thighs cut into strips Note 1
- Juice of 1 lime
- 1 ½ tablespoon fajita seasoning
- 2 tablespoons vegetable or canola oil
- ½ red onion sliced into strips
- ½ red bell pepper sliced into strips
- ½ yellow bell pepper sliced into strips
- 1 teaspoon salt
- 2 garlic cloves grated
- ¼ cup chopped fresh cilantro
For serving:
- Rice/ tortilla
- Lime wedges
- Chopped fresh cilantro
- Sour cream salsa, and/or guacamole
- Steamed rice
Instructions
Marinada the chicken:
- In a medium bowl, combine the chicken, lime juice, and fajita seasoning. Mix well, cover, and marinade for 10 minutes or up to overnight. If preparing ahead, cover and refrigerate until ready to use.1 lb chicken breast or thighs cut into strips Note 1, Juice of 1 lime, 1 ½ tablespoon fajita seasoning
Stir-fry the fajita mixture:
- In a 10-inch skillet, heat the oil over medium high heat.2 tablespoons vegetable or canola oil
- Add the onion, peppers, and salt. Sauté for 5 minutes, stirring frequently, or until the vegetables are nice and tender.½ red onion sliced into strips, ½ red bell pepper sliced into strips, ½ yellow bell pepper sliced into strips, 1 teaspoon salt
- Add the garlic, and continue cooking for another minute or so, stirring frequently. Transfer the veggies to a clean plate.2 garlic cloves grated
- Add the chicken into the now-empty skillet, and cook for 5 minutes, or until it reaches an internal temperature of 165 degrees and is cooked through, stirring ocassionally.
- Once the chicken is cooked through, add the vegetables and cilantro to the skillet, and toss to combine.¼ cup chopped fresh cilantro
- Serve on toasted tortillas with sour cream, guacamole, lime, and cilantro. Or serve the chicken fajita mixture over steamed rice.Rice/ tortilla, Lime wedges, Chopped fresh cilantro, Sour cream, Steamed rice
Notes
Note 1: Use any boneless and skinless chicken: chicken thigh, breast, or chicken tenderloin. Chicken thighs cook slightly longer than breast or tenderloin meat.
Storing Tips:
- Store leftovers in individual airtight containers in the fridge for up to 3 days.
- This chicken fajita recipe freezes well! Allow leftovers to cool to room temperature, transfer them to a sealable bag or freezer-safe container, and freeze for up to 3 months.
- To reheat, let frozen leftovers thaw in the fridge overnight. Then, warm them in a skillet over low heat. Or, heat individual portions in increments of 1 minute in the microwave.
- Store leftovers in individual airtight containers in the fridge for up to 3 days.
- This chicken fajita recipe freezes well! Allow leftovers to cool to room temperature, transfer them to a sealable bag or freezer-safe container, and freeze for up to 3 months.
- To reheat, let frozen leftovers thaw in the fridge overnight. Then, warm them in a skillet over low heat. Or, heat individual portions in increments of 1 minute in the microwave.
Nutrition
Serving: 1servingCalories: 208kcalCarbohydrates: 4gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 73mgSodium: 791mgPotassium: 518mgFiber: 1gSugar: 1gVitamin A: 687IUVitamin C: 51mgCalcium: 16mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.