Chicken Fajitas

Chicken fajitas are very popular in my house. My husband loves them, my son loves them and I love them!

Not only are they easy to prepare, but they are really tasty and healthy.

The chicken marinates in a mix of seasonings and orange and lime juice while the peppers and onions cook in a skillet. Once the vegetables are ready, the chicken is cooked in the same pan and then cut into thin slices to keep the meat as juicy and tender as possible.

• It’s quick and easy. This recipe is ready in 30 minutes from start to finish. It’s great for busy weekdays and even meal prep.
• This is a great make-ahead recipe. The chicken can be marinated for up to 8 hours, while the onions and peppers can be prepared up to 3 days in advance.
• It’s healthy! These fajitas are packed with peppers, onions, and lean protein to keep you full and satisfied. Serve on warm tortillas with your favorite taco and fajita toppings or in salads and burrito bowls.

ingredients

• Chicken breast: For this recipe I used chicken breasts and then tenderized them to a half inch thickness so they cook faster. You can also use chicken fillets or thighs, but keep in mind that cooking time may vary. See my notes for more detailed instructions.
• Marinade: I put together a quick chicken fajita marinade using olive oil, lime juice, orange juice, garlic, chili powder, cumin, oregano, salt, coriander, paprika, chili powder, and black pepper. If you want to marinate the chicken longer, omit the lime and orange juice and add it just before cooking. You can marinate this chicken anywhere from 2 to 8 hours.
• Onions and peppers: I used white onion and red and orange peppers. You can use the pepper of the color you prefer and replace the white onion with yellow or red one.
• I am willow: The soy sauce adds a great savory flavor and a little salt. I use the low sodium version so it’s slightly healthier.

How to make chicken fajitas

Prepare the chicken marinade. Add pounded chicken, olive oil, lime juice, orange juice, soy sauce, minced garlic, chili powder, cumin, oregano, kosher salt , coriander, paprika, chili powder, and black pepper in a large bowl and toss to coat evenly. . Place it in the fridge and let it marinate while you prepare the rest of the ingredients.

Cook peppers and onions. In a large skillet, cook the onions, peppers, soy sauce and salt in a drizzle of olive oil for 10 minutes, until the onions are translucent and starting to caramelize and the peppers are tender and cooked through. Transfer them to a large bowl.

Cook the chicken. In the same pan, add the marinated chicken and cook for 5 minutes on each side until fully cooked and the chicken has reached an internal temperature of 165℉. Transfer the chicken to a cutting board and let it cool slightly before cutting it into strips.

Serve. Add the sliced ​​chicken to the platter with the peppers and onions and serve with warmed corn or flour tortillas, guacamole, sour cream and pico de Gallo.

How to serve

I recommend serving this recipe like traditional fajitas with all the delicious sides. Here are some of my favorites:

Variations

Grilling Instructions: You can also prepare this recipe on the grill! Clean and preheat grill to high. Oil the grates and cook the chicken for 2-3 minutes on each side until it reaches an internal temperature of 165℉. Slice and serve as directed.

Instant read thermometer. I love this tool. It’s super fast and accurate with temperature readings and helps ensure you never overcook your meat again

Meat hammer. Perfect for pounding meat to an even thickness so it cooks quickly and evenly. This is durable and convenient.

Storage and heating

To store, place in an airtight container and refrigerate for up to 1 week.

To reheat, place in microwave and heat in 30 second intervals until warmed through.