Description
This Simple Homemade Chicken Fajitas recipe features tender strips of marinated chicken sautéed with colorful bell peppers and onions, all wrapped in warm tortillas. Perfectly seasoned with fajita spices and fresh lime juice, these fajitas are a quick and flavorful meal ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless, skinless chicken breast (Sliced into thin strips)
- 2 tablespoons Olive oil (For sautéing and marinade)
- 2 tablespoons Fajita seasoning (Store-bought or homemade)
- to taste Salt (For seasoning)
- to taste Pepper (For seasoning)
Vegetables
- 1 each Red bell pepper (Sliced into strips)
- 1 each Yellow bell pepper (Sliced into strips)
- 1 each Green bell pepper (Sliced into strips)
- 1 medium Onion (Sliced into thin wedges)
To Serve
- 8 small Tortillas (Flour or corn)
- 1 each Fresh lime (Cut into wedges for serving)
- 1/4 cup Fresh cilantro (Chopped)
Instructions
- Prepare Ingredients: Begin by slicing the chicken breast into thin, uniform strips for even cooking. Set aside the sliced chicken.
- Slice Vegetables: Wash and slice the red, yellow, and green bell peppers along with the onion into thin strips or wedges, maintaining similar sizes for consistent cooking.
- Marinate Chicken: In a mixing bowl, combine the sliced chicken with fajita seasoning, salt, and pepper. Drizzle with olive oil and mix well to coat the chicken thoroughly. Allow it to marinate for at least 15 minutes to enhance flavor.
- Cook Chicken: Heat a large skillet over medium-high heat and add a tablespoon of olive oil, swirling to coat the pan. Place the marinated chicken strips in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and develops a golden-brown exterior.
- Sauté Vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onions and sauté for 4-5 minutes until the vegetables are tender and slightly charred.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Toss thoroughly to combine and cook for an additional 2-3 minutes to meld flavors.
- Warm Tortillas: While the chicken and vegetables finish cooking, warm the tortillas in a separate pan over low heat or in the microwave until pliable and hot.
- Assemble Fajitas: Place a generous amount of the chicken and vegetable mixture on each warm tortilla. Squeeze fresh lime juice over the filling and sprinkle with chopped cilantro for a burst of freshness.
- Serve: Fold the tortillas over the filling and serve immediately. Offer additional lime wedges and your favorite toppings if desired.
Notes
- You can customize the fajita seasoning to your preference or substitute with a homemade blend of chili powder, cumin, paprika, garlic powder, and onion powder.
- For a spicier version, add sliced jalapeños or a dash of cayenne pepper to the chicken marinade.
- Use either flour or corn tortillas based on preference or dietary needs.
- Leftover chicken fajita filling can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with sides like guacamole, sour cream, or salsa to enhance flavor.
