The BEST Chicken Fajitas Recipe

The BEST Chicken Fajitas foodiecrush.com

The BEST Chicken Fajitas Recipe

This easy chicken fajitas recipe starts with a simple homemade fajita seasoning mix that flavors lean chicken breast, onion and a rainbow of bell peppers for a true one-skillet meal that's ready to eat in just about 30 minutes.

Course Main Course

Cuisine Mexican

Keyword chicken fajitas

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 426kcal

Ingredients

Fajita Seasoning Mix

2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon granulated sugar
¼ teaspoon cayenne pepper

Chicken Fajitas

1 ½ pounds boneless, skinless chicken breasts
1 batch fajita seasoning mix (recipe above)
1 tablespoon cornstarch
¼ cup plus 2 tablespoons canola oil , divided
2-3 limes
½ green bell pepper , cored and seeded
½ red bell pepper , cored and seeded
½ yellow bell pepper , cored and seeded
1 yellow onion , peeled and halved
12 flour tortillas

Instructions

Make the marinade. Mix the fajita seasoning in a small bowl with the cornstarch. Add ¼ cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
Slice and marinate the chicken. Slice the chicken breast into ¼" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add ⅔ of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
Season the veggies. While the chicken marinates, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining ⅓ of the marinade and toss the vegetables until well coated. Set aside.
Cook the vegetables. Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
Cook the chicken. Heat the remaining oil in the skilled and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side.
Return the veggies to the pan. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
Serve. Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.

Notes

This recipe can be prepped and refrigerated 2 days before cooking. After cooking, leftover chicken fajitas will keep stored in an airtight container in the refrigerator for 3-4 days (store the toppings separately).

Nutrition