Easy Chicken Fajitas
450kcal
Ingredients
For the Fajita Marinade
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch
For the Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup canola oil divided
- 2-3 limes juiced
- 1/2 green bell pepper cored and seeded
- 1/2 red bell pepper cored and seeded
- 1/2 yellow bell pepper cored and seeded
- 1 yellow onion peeled and halved
- 12 pieces flour tortillas
Method
Preparation
- In a small bowl, combine the fajita seasoning mix with cornstarch. Add 1/4 cup of the canola oil and the juice of 1 lime, whisking until well combined. If the mixture is too pasty, thin it out with a little water. Set aside.
- Slice the chicken breasts into 1/4" thick slices and place them in a shallow bowl or zippered freezer bag for meal prep. Pour in 2/3 of the fajita seasoning marinade and toss to coat the chicken evenly. Set aside to marinate.
- While the chicken is marinating, slice the bell peppers and onion. Place them in another shallow bowl or zippered freezer bag. Add the remaining 1/3 of the marinade and toss the veggies until well coated. Set aside.
Cooking
- Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated vegetables and cook, stirring occasionally, until the onion softens and the peppers are vibrant in color, about 4-5 minutes. Once done, transfer the vegetables to a bowl.
- Add the remaining oil to the skillet. Cook the marinated chicken undisturbed until the bottoms turn white, brown, and the chicken releases its juices, about 4 minutes on each side.
- Once the chicken is fully cooked, return the pepper and onion mix to the skillet. Stir everything together and cook for an additional 2-3 minutes until warmed through.
- Remove from heat and squeeze the juice of the remaining lime over the dish.
Serving
- Serve the fajitas with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges for that perfect finishing touch!
Nutrition
Serving1gCalories450kcalCarbohydrates50gProtein30gFat15gSaturated Fat3gSodium800mgFiber4gSugar1g
Notes
Ingredient substitutions: You can use shrimp or beef in place of chicken for a different take. For a vegetarian version, try using mushrooms or tofu. Optional variations: Feel free to add other veggies like zucchini or mushrooms to the mix for extra flavor and nutrition. Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet to maintain the texture or microwave briefly.