Description
A quick and bold chicken fajitas recipe perfect for weeknight meals, ready in just 30 minutes.
Ingredients
Scale
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup plus 2 tablespoons canola oil, divided
- 2–3 limes
- 1/2 green bell pepper, cored and seeded
- 1/2 red bell pepper, cored and seeded
- 1/2 yellow bell pepper, cored and seeded
- 1 yellow onion, peeled and halved
- 12 flour tortillas
Instructions
- Mix the spices and cornstarch in a small bowl.
- Add 1/4 cup oil and the juice of one lime and whisk.
- Thin the mix with a little water if it is too thick.
- Slice the chicken into thin strips.
- Put the chicken in a bowl or bag and add two thirds of the marinade and toss.
- Slice the peppers and onion into strips.
- Toss the vegetables with the remaining marinade.
- Heat one tablespoon oil in a large skillet over medium high.
- Add the vegetables and cook for four to five minutes until soft and charred.
- Move the vegetables to a bowl.
- Add the rest of the oil to the pan.
- Cook the chicken undisturbed for about four minutes per side until brown.
- Return the vegetables to the pan and cook for two to three minutes.
- Squeeze fresh lime juice over the pan and remove from heat.
- Warm the tortillas and serve with toppings like pico, avocado sauce, or crema.
Notes
For a healthier version, consider using chicken thighs or turkey breast, and reduce the oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Fajitas, quick dinner, skillet recipe, Mexican