Chicken Fajitas Recipe

Course: Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Marinade Time: 30

Total Time: 1

Servings:

Calories: 624kcal

Chicken Fajitas with grilled chicken, bell peppers, and caramelized yellow onions, burst with flavor and they're so easy to make.

Add the chicken, 1 tablespoon of oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper to a large bowl. Toss until the chicken is well coated in the spices. Cover and let marinate for 30 minutes and up to 8 hours.
1½ pounds boneless, skinless chicken breasts, 3 tablespoons vegetable oil, 1 lime, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon Mexican oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
In a large cast iron skillet, heat 1 tablespoon oil. Add the chicken in a single layer, cooking in batches if needed, and cook, stirring occasionally, until cooked through and golden, about 10 minutes. Set aside.
To the same skillet, add in the remaining oil. One hot, add in the onion and pepper. Cook, stirring often until golden and softened, about 5-10 minutes.
1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
Add the chicken back to the pan and stir to combine.
Serve hot with tortillas and any desired toppings.
8 flour tortillas, Optional toppings:

You can use chicken thighs instead of breasts if you prefer.
Feel free to use any neutral oil in place of the vegetable oil, or try olive oil!
You can use a store-bought or homemade fajita seasoning in place of all of the spices.
If you don't have Mexican oregano, opt for marjoram (not regular oregano).
Feel free to use any kind of onion you like and any color peppers you like.
You can swap the flour tortillas for corn or cassava flour tortillas.
If you’re short on time, you can skip the marinade time and immediately cook the chicken.
Nutritional information does not include optional toppings.

Storage: Store chicken fajitas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.