Chicken Fajitas

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

Servings: 4

Prep Time 20 minutes

Cook Time 15 minutes

Marinating Time 2 hours

Total Time 2 hours 35 minutes

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

3 Tbsp chopped fresh cilantro

• 8 (7-inch) flour tortillas, warmed, homemade are best if time allows
• Optional toppings, see notes

Instructions

1. 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.

2. 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.

3. 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.

4. Place chicken in skillet spacing apart. Let cook until seared and browned on bottom, about 5 minutes.

5. 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.

6. Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.

7. Meanwhile add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.

8. 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.

9. Add remaining 1/2 tsp chili powder and cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.***

10. 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