Chicken Fajitas In 10 Minutes | Easy Authentic Recipe


These chicken fajitas are an easy and healthy recipe that takes just 10 minutes to make! Tender, seasoned chicken with bell peppers, onions, and plenty of spices.

We are a family that loves a healthy chicken recipe.

We love to enjoy chicken with Mexican flavors, and we regularly make Mexican soup, chicken tinga, and these chicken fajitas.

Why this recipe works

  • Ready in 10 minutes. From prep to plate, this entire dish takes less than 10 minutes to cook. It’s perfect for a quick and healthy dinner.
  • All made in one skillet or pan. Everything from the vegetables to the chicken is cooked in the same skillet or pan. This means clean up is at an absolute minimum!
  • Simple and cheap ingredients. No crazy expensive spices, vegetables, or cuts of chicken are needed.

The secret to the best chicken fajitas you’ll ever eat is using homemade chicken fajita marinade. While you can easily buy packets of instant fajita seasoning mixes, they add tons of fillers and hidden sugars and are never as delicious as the homemade kind.

Ingredients needed

Chicken fajita marinade

  • Cumin
  • Smoked paprika
  • Salt and pepper
  • Chilli powder
  • Garlic
  • Lime juice

For the fajitas

  • Chicken breasts– Skinless and boneless chicken breast fillets that are thinly sliced.
  • Olive oil– A flavorful oil to cook with. 
  • Onions– White onions are preferred, but red onions also work too. 
  • Bell peppers– Use a mix of yellow, red, and green peppers. 

To serve

How to make chicken fajitas?

Step 1- Prep the marinade and chicken

Start by whisking together the chicken fajita marinade ingredients in a small bowl.

chicken fajita seasoning.

Next, add chicken into a ziplock bag. Add the marinade and shake very well, so the chicken will be well coated in the seasonings.

chicken with fajita seasoning.

Step 2- cook the fajitas

Now, add the olive oil to a large skillet or non-stick pan. Add the seasoned chicken and cook for 7-8 minutes.

chicken in a pan.

Remove the chicken from the pan, then add the vegetables, and sautee them for 3-4 minutes, or until they have softened before pushing them to one side.

vegetables in pan.

Finally, add the chicken back into the pan and cook everything together for two minutes, before removing them from the heat and serving immediately.

chicken with vegetables mixed together.

Sides for fajitas

The best side dishes to serve with fajitas are flour tortillas, pico-de-gallo, guacamole, and black beans.

If you opt to enjoy these fajitas without carbs, some delicious keto side dishes include keto tortilla chips, cheese sauce, and any green salad.

Storage instructions

  • To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
  • To freeze: Place the cooked and cooled chicken and vegetables in an airtight container and store them in the freezer for up to six months.
  • Reheating: If you are in a pinch, microwave everything for 30-40 seconds, but if you have time, reheat them in a non-stick pan.
chicken fajita.

More easy Mexican recipes to try

Frequently Asked Questions

Are chicken fajitas healthy?

Chicken fajitas are one of the healthiest Mexican food or even dinner recipes out there.

How do you cut chicken for fajitas?

The best way to cut the chicken for these fajitas is thin, 1/2-inch strips. Be sure to cut against the grain so there are no tough or rubbery pieces.

Chicken fajita calories

There are 160 calories in a serving of homemade chicken fajitas.

chicken fajitas recipe.

Chicken fajita seasoning

  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic
  • 2 limes divided

Chicken fajitas

  • 2 large chicken breasts thinly sliced
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 1/2 large red bell pepper
  • 1/2 large green bell pepper
  • 1/2 large yellow bell pepper
  • In a small bowl, whisk together the chicken fajita spices, garlic, and the juice of one lime.

  • Add the chicken strips into a ziplock bag, along with the spice and garlic mixture. Shake until the chicken is fully coated.

  • In a large skillet, add one tablespoon of the olive oil. Place it over medium heat and once hot, add the seasoned chicken strips and cook for 6-8 minutes, until fully cooked.

  • Remove the chicken from the skillet and add the remaining olive oil. Add the onions and bell peppers and cook for 3-4 minutes, until soft. Push the vegetables to one side, add the chicken back in and squeeze the second lime all over. Cook for a further 1-2 minutes, then serve.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled chicken and vegetables in an airtight container and store it in the freezer for up to six months.
TO REHEAT: If you are in a pinch, microwave everything for 30-40 seconds, but if you have time, they taste incredible reheated in a non-stick pan until you hear them sizzling.

Serving: 1serving | Calories: 160kcal | Carbohydrates: 8g | Protein: 17g | Fat: 7g | Sodium: 479mg | Potassium: 447mg | Fiber: 2g | Vitamin A: 717IU | Vitamin C: 66mg | Calcium: 30mg | Iron: 1mg | NET CARBS: 6g



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