Chicken Fajitas

These Chicken Fajitas have the BEST homemade fajita seasoning and marinade. They're tossed with seasoned bell peppers for an easy and healthy 30 minute meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings: Fajitas

Calories: 266kcal

Author: Stephanie

Ingredients

Seasonings

3 teaspoons chili powder
1 teaspoon cumin
¾ teaspoon EACH: smoked paprika, oregano, coriander, onion powder, garlic powder

Marinade

3 tablespoons avocado oil can sub olive oil
¼ cup lime Juice
1 tablespoon Worcestershire sauce can sub soy sauce
4 cloves garlic thinly sliced
2 teaspoons hot sauce
2 teaspoons brown sugar
1/8 teaspoon cinnamon

Fajitas

1 ½ lbs. boneless skinless chicken breast
Salt and pepper to taste
1-2 tablespoons avocado oil can sub olive oil
3 bell peppers sliced (I use all colors)
1 yellow onion sliced
8-10 6-inch tortillas

For Serving

Mexican cheese, sour cream, avocado, salsa/tomatoes, jalapenos, sliced limes, cilantro, and more.

US Customary - Metric

Instructions

Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before cooking the onions/peppers.)
Cut the chicken in half lengthwise to create 2 thinner slices. Cover it with plastic wrap and use the textured size of a meat mallet to tenderize each side. Cut into ½-inch strips. Pat dry and season with salt and pepper.
Combine the seasonings in a small bowl. Set 2 teaspoons of it aside (for the peppers/onions), and rub the rest over the entire surface of the chicken.
Combine the marinade ingredients in a gallon freezer bag. Add the seasoned chicken strips and seal out the air. Marinade at room temperature for 20-25 minutes. Meanwhile, prepare the remaining ingredients.
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the chicken. Leave marinade and sliced garlic in the bag and discard. Sear the chicken for 3-4 minutes, turning to sear on all sides. Remove and set aside.
Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt/pepper and remaining 2 teaspoons of seasoning and sauté for 5-7 minutes. Reduce heat to low.
Add the chicken back and toss to combine and heat through.
Serve immediately with warm tortillas and your favorite toppings!

Notes

Pro Tips:

Marinate Time: I wouldn't marinate the chicken much longer than 30 minutes, (the recipe indicates 20-25 minutes). The acidity in the lime juice tenderizes the meat, but too long and it will start to break it down.
Tortillas: I use 6-inch flour Tortillas. They’re labeled as being made for Fajitas.
Garlic: I slice fresh garlic for the marinade, minced garlic is likely to stick to the chicken and will burn during searing.
Toppings: That's the fun part! I always add cheese, sour cream, salsa, guacamole, and cilantro to my fajitas.
Steak version: Try my Steak Fajitas for another protein option! And be sure to try my Chicken Enchiladas and Baked Tacos next!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well!

Nutritional information is an estimate and is per Fajita. This recipe makes 8 Fajitas. Toppings such as cheese, sour cream, salsa, etc. are not included.

Nutrition