Description
Sizzling chicken fajitas bring Mexican street flavor straight to home kitchens. Pepper-packed and zesty, this quick skillet recipe delivers restaurant-quality spice and satisfaction you’ll crave again and again.
Ingredients
Scale
Protein:
- 3 boneless skinless chicken breasts
Vegetables:
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 1/2 lime
Fajita Seasoning:
- 1/2 tablespoon (7.5 ml) chili powder
- 1/2 tablespoon (7.5 ml) ground cumin
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) paprika
- 1/2 teaspoon (2.5 ml) oregano
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) pepper
Cooking and Serving:
- 2 tablespoons (30 ml) olive oil
- tortillas
- sour cream
- pico de gallo
- avocado
Instructions
- Blend fajita seasoning ingredients thoroughly in a compact mixing vessel, ensuring uniform distribution of spices.
- Coat chicken breasts comprehensively with prepared seasoning mixture, massaging spices deeply into the meat’s surface using fingertips.
- Warm cooking oil in a spacious skillet positioned over medium flame, maintaining consistent temperature around 350°F.
- Carefully position seasoned chicken breasts into heated skillet, searing each side for approximately 7-8 minutes until golden brown and internal temperature reaches 165°F.
- While chicken cooks, transform bell peppers and onion into delicate, uniform strips using a sharp culinary knife.
- Transfer perfectly cooked chicken onto a resting plate, allowing meat fibers to relax and redistribute internal juices.
- Utilize identical skillet to sauté vegetable strips over medium heat, stirring frequently for 4-5 minutes until slightly softened but retaining crisp texture.
- Slice cooked chicken breasts into elegant, parallel strips against the meat’s natural grain.
- Reunite chicken strips with sautéed vegetables in skillet, introducing a vibrant splash of fresh lime juice to enhance overall flavor profile.
- Immediately present the fajita mixture alongside warm tortillas, complemented by optional garnishes like tangy sour cream, zesty pico de gallo, and creamy guacamole.
Notes
- Let the chicken rest after cooking to keep it juicy and tender, allowing the internal juices to redistribute throughout the meat.
- Use a meat thermometer to ensure chicken reaches 165°F internally for safe consumption without overcooking.
- Slice vegetables uniformly to guarantee even cooking and consistent texture in your fajitas.
- For a low-carb version, replace tortillas with large lettuce leaves or serve over cauliflower rice to reduce carbohydrate intake.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg