This Easy Chicken Fajitas recipe is the perfect weeknight dish that cooks in just 20 minutes. Stack it up with your favorite fixings, and watch it disappear quickly!
Prep Time15 minutesmins
Cook Time15 minutesmins
Marinate30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Mexican
Keyword: easy chicken fajitas, easy fajitas
Servings: 4servings
Calories: 298kcal
Author: Nikki Gladd
Equipment
Skillet, any large skillet but I love using my cast iron
tongs
Ingredients
1.5lbboneless skinless chicken breasts, about 2 chicken breasts
1teaspoonsalt, more or less to taste
½teaspoonblack pepper, more or less to taste
1large lime, zest and juice
2Tablespoonsextra virgin olive oil, plus additional for skillet
1garlic clove, minced
½teaspoonground cumin
½teaspoonchili powder
1large yellow onion, peeled and sliced into ¼ inch strips
3bell peppers, varied colors (red, yellow, green), sliced into ¼ inch strips
For Serving (choose your favorites):
8 to 10flour tortillas(7 to 8-inch size)
lime wedges
salsa or pico de gallo
sliced avocado
sour cream
thinly sliced iceburg lettuce
shredded cheese (cheddar or Monterey jack)
crumbled queso fresco
hot sauce
Instructions
Trim chicken breasts. If breasts are thick, use knife or scissors to slice in half horizontally for thinner breasts. (Do not flatten with a mallet as this affects the resulting texture.)
Season each side of chicken breasts with salt, black pepper, and lime zest. Transfer to a ziplock bag.
In a small bowl, whisk together the lime juice, 2 tablespoons EVOO, cumin, garlic, and chili powder. Pour marinade into the bag with the chicken. Seal bag and massage to evenly coat. Let marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours.
Heat 2 teaspoons of EVOO in a large skillet (I use my cast iron skillet) over medium heat. Sear chicken breasts for about 4-5 minutes on each side. Stack on a cutting board and cover with foil; let rest for 5 minutes.
Meanwhile, heat an additional teaspoon of oil in the same skillet. Sauté the onion and bell peppers for 4-5 minutes, tossing frequently. Add salt and pepper, to taste.
Slice the chicken into strips. Add chicken back into the pan with the veggies and heat through. Squeeze in a splash of fresh lime juice and toss. Serve hot with tortillas and fixings.
Notes
Zest the lime before juicing it.
Do not marinate longer than 8 hours as the lime juice can start breaking down the chicken.
Best served hot and sizzling.
Serve at table all in skillet and let everyone assemble their own.
Use any large skillet, but I prefer my trusty cast iron skillet.
Serve with lime wedges for everyone to squeeze an extra splash on their fajitas
Typically I prefer flour tortillas, but you can use corn. You may need to double up with corn as they tend to fall apart.
Nutrition information is an estimate only and does not include tortillas and fixings.