Go Back
–+ servings
Overhead view of chicken fajitas in a cast iron skillet with lime wedges and cilantro on the side.

Chicken Fajitas Recipe

Author: Marsha McDougal
An easy Chicken Fajitas recipe that’s packed with flavor and made with a simple fajita marinade. It's a fun meal any day of the week!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings 4

Equipment

Ingredients
  

Fajita Marinade

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 garlic clove, finely minced or pressed
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons Adobo seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon fine sea salt
  • 1 tablespoon freshly chopped cilantro

Chicken Fajitas

  • 2 boneless, skinless chicken breasts (about 1.25 lbs.)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 small yellow onion
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon water
  • Flour tortilla shells

Instructions
 

  • Combine all of the marinade ingredients in a medium size bowl or shallow dish and mix together well. Set the dish to the side.
  • Next cut the chicken breasts into thin strips. I like to start by pounding the breasts with a meat pounder to get an even thickness. Then I slice the chicken into roughly ¼-inch strips.
  • Add the chicken strips to the marinade and toss making sure all the chicken is evenly coated. Cover with foil or a lid and marinate in the refrigerator for 30 minutes or up to 1 hour.
  • While the chicken is marinating, slice the green bell pepper, red bell pepper, and yellow onion into strips.
  • Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add the chicken strips to the skillet along with all the marinade and sauté for roughly 3 minutes on the first side and 2-3 minutes on the second side. Be careful not to overcook the chicken. Once done, remove the chicken from the skillet and set aside on a separate plate. Cover with foil to keep it warm.
  • Lower the heat to medium and add another tablespoon of oil to the skillet. Add the sliced bell peppers and onions along with 1 tablespoon of water. Use a wooden spoon to scrape up any pan drippings leftover from the chicken. Sauté the veggies for 3-5 minutes until they are tender but still slightly crisp.
  • Now add the chicken back to the skillet and mix with the veggies. Cook for 1 more minute.
  • Serve these chicken fajitas with warmed tortillas and your favorite toppings.

Notes

  1. Don’t skip the marinade! The marinade is key to making these fajitas taste amazing.
  2. Use fresh lime juice and fresh garlic in the marinade. It gives it a better flavor and really makes a difference.

Nutrition

Serving: 2fajitasCalories: 223kcalCarbohydrates: 8gProtein: 13gFat: 16gCholesterol: 36mgSodium: 661mgFiber: 2gSugar: 3g
Course Dinner, Lunch
Cuisine Mexican
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!