Description
This Chicken Fajitas recipe features juicy, seasoned chicken strips sautéed with colorful bell peppers and onions. Wrapped in warm tortillas, it’s a quick and flavorful meal perfect for any night of the week.
Ingredients
Units
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- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small flour tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro
Instructions
- In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Add sliced chicken to the bowl, drizzle with 1 tablespoon olive oil and lime juice, and toss to coat evenly.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and cook for 5-7 minutes until fully cooked and slightly charred. Remove and set aside.
- In the same skillet, add the sliced bell peppers and onions. Sauté for 5-6 minutes until tender-crisp and slightly caramelized.
- Return the chicken to the skillet and toss with the vegetables until heated through.
- Warm tortillas in a dry skillet or microwave, then fill with the chicken and pepper mixture.
- Serve with desired toppings and enjoy immediately.
Notes
- You can marinate the chicken ahead of time for extra flavor.
- For a low-carb option, serve with lettuce wraps instead of tortillas.
- Leftovers make great quesadillas or rice bowl toppings.
Nutrition
- Serving Size: 2 fajitas
- Calories: 380
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg