Craving sizzling fajitas but short on time?
Get ready to experience restaurant-quality flavor in your own kitchen with this incredibly easy chicken fajita recipe.
We'll unlock authentic taste in just minutes, proving that delicious doesn't have to be difficult.
Prepping the Ingredients
Alright, let's jump straight into prepping our awesome ingredients for the best chicken fajitas ever! First, I'm gonna grab my lime and orange—freshly squeezed juice is the secret, trust me. We're talkin' about 1/4 cup, which equals 65ml, of each, okay?
Next, I'll whisk in 2 tablespoons of olive oil. Now, for the flavor bomb—mince 2 garlic cloves finely (no vampire is safe!). Sprinkle in 1 teaspoon each of cumin and salt, plus 1/2 teaspoon of black pepper! Consider adding some taco seasoning for that extra savory flavor.
Prep-wise, I'll slice up 700g/1.2 lb of chicken into strips – I'm using thighs, but breasts work too! Remember those colorful bell peppers—red, yellow, green—we're gonna deseed 'em and slice 'em too. A large onion, halved and thickly sliced is all we need. We're ready now for the cooking part!
Cooking Instructions
Now that we have all our ingredients prepped—juiced, minced, and sliced just right—I'm ready to share how I cook all this deliciousness! If you're a pro, get two skillets going—one for the chicken and one for the veggies. But, if you're like me, one works just fine!
First, I'm cooking the veggies: Heat a tablespoon of oil in your skillet until it's smoking hot, I'm talking high heat here! Add your peppers and onions, but don't overcrowd the pan – I usually do 3 batches. Let that char sit there like I need to rest after cooking everything! Then, I'm tossing them quickly, sprinkling them with salt and pepper. After they cook on both sides, I take them off the skillet. The simplicity of this part of the recipe reminds me of how easy it is to whip up a quick and tasty Asian-inspired meal like chili chicken! After they cook on both sides, I take them off the skillet.
Next, the chicken: I add another tablespoon of oil to the skillet and heat it up to medium-high heat. Cook the chicken for four minutes each side. Then, I take that chicken out and put it to rest under foil, and I'm slicing it up on the bias.
Serving Suggestions
I'm ready to explore into serving this masterpiece, and I can't wait to tell you my favorite ways to enjoy these chicken fajitas! Let's make it a fiesta!
First, warm your tortillas – you can use a skillet, microwave, or oven. I usually opt for the skillet because it gives them a nice toasty flavor.
Next, pile those beautiful, charred peppers and onions onto a warm tortilla. Don't be shy – load 'em up! Top with the sliced chicken – remember those rested slices?
Now, for the fun part: toppings! Drizzle with sour cream – I like mine thick, kinda like my jokes. Squeeze a generous amount of lime juice – it brightens everything up.
Fold, devour, and be happy! Don't forget to have napkins handy – things might get messy, but embrace it! Other options: avocado sauce, pico de gallo, or fresh cilantro. It's all up to you!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 lb chicken breast, sliced
- 1 bell pepper (any color), sliced
- 1 onion, sliced
- 1 tbsp olive oil
- 1 packet fajita seasoning
- 8 flour tortillas
- Sour cream (optional)
- Lime wedges (optional)
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced chicken, bell pepper, and onion to the skillet.
- Sprinkle with fajita seasoning and cook for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
- Warm tortillas according to package directions.
- Serve chicken and vegetable mixture in warm tortillas.
- Top with sour cream and a squeeze of lime juice, if desired.
Nutrition Information (per serving, estimated):
- Calories: 400
- Protein: 35g
- Fat: 15g
- Carbohydrates: 30g