Chicken Fajitas – one of the best dinners out there! This easy, restaurant quality recipe is made with deliciously seasoned chicken, a trio of fresh bell peppers and tender crisp onions.
Chicken Fajitas
Ingredients
- 2 (11 - 12 oz) chicken breasts*, each split into 2, cutting through the thickness*
- 1/4 cup + 2 Tbsp olive oil,** divided
- 1/4 cup fresh lime juice
- 3 1/2 tsp minced garlic, divided
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin, divided
- 1 jalapeno, seeded for less heat if desired, minced
- 1 1/4 tsp salt, more to taste
- 1 tsp freshly ground black pepper
- 3 medium bell peppers (preferably 1 red, yellow and green), seeded and sliced
- 1 medium yellow or red onion, sliced
- 8 (7-inch) flour tortillas, warmed, homemade are best if time allows
- Optional toppings, see notes
Instructions
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In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 1/4 cup olive oil, lime juice, 2 tsp garlic, 1 tsp chili powder, 1 tsp cumin, jalapeno, salt and pepper.
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Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.
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Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then remove chicken from marinade, 1 piece at a time, slide chicken up between pointer and middle finger to remove marinade letting it drip back into bowl.
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Place chicken in skillet spacing apart. Let cook until seared and browned on bottom, about 5 minutes.
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Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 5 minutes longer. If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
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Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.
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Meanwhile add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
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Add bell peppers and onions, season with salt and pepper. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
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Add remaining 1/2 tsp chili powder and cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.***
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Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.
Recipe Notes
- *Pound thicker areas of chicken with the flat side of a meat mallet to even thickness more. Chicken portions shouldn't be over 1/2-inch thick.
- **Use regular or light olive oil not extra virgin. The flavor will be to strong and it will burn cooking at a high temp.
- ***If you still have stubborn browned bits at the bottom of the pan you can help release them by pouring in a splash of chicken broth or water, these bits adds lots of flavor to the dish.
- Nutrition estimate: based on two fajitas per person, using store-bought tortillas (homemade tortillas are about 50 calories extra each), and optional toppings not included.
- To make them healthier use corn tortillas instead of flour. I like to warm corn tortillas in skillet in a teaspoon of olive oil until lightly golden brown spots appear on each side.
Topping Ideas (optional)
- Guacamole or sliced avocado
- Salsa or diced tomatoes
- Sour cream or Mexican crema
- Mexican hot sauce (such as Tapatio or Cholula)
- Cheese - queso fresco, Monterey jack, pepper jack, or cheddar
