Super Easy Chicken Fajitas You Will Love

Super Easy Chicken Fajitas You Will Love

Hey everyone! I hope you are all doing well! It has been a very busy few months but I decided I needed to get back to my blog and my recipes and get a new on e on here for you guys to look at. So today I’m throwing Chicken Fajitas at ya. I just love fajitas. Steak. Shrimp. Chicken. I don’t even care what the protein is as long as its seared off and delicious!

Now before anyone starts in on me on how these aren’t authentic or they aren’t this or that, save it. Did you see the title? Did it say authentic? No? Okay then and we’re moving on! But to give a little back history about fajitas they are a Tex-Mex dish originally made with skirt steak, peppers, and onions on flour or corn tortillas. Mine are not authentic per say but they are delicious and easy!

Let’s talk about my methodology. I usually marinate the chicken, peppers and onions together in a 13″x 9″ baking dish or a gallon bag, Then when I go to cook it up I separate the meat from the veggies. Now to save time, you could put the veggies in one bag and the meat in another and split the marinade between the two. Then you wouldn’t have to seperate it later. I wrote the recipe this way for ease of use.

Swaps & Specs: Chicken Fajitas

• I primarily use chicken breast for this recipe but some substitutions could include: dark meat chicken, turkey, shrimp, and steak. Simply adjust cook times accordingly.

• Use different colored bell peppers for color or use all one color, dealer’s choice!

• I love using a thick cut shredded cheese so when you bit you real get that cheese flavor and I use a Mexican cheese blend which these days you can find in nearly every grocery store.

• Chicken fajitas can be prepped the night before and left to marinate all day.

• Kick up the spiciness by using different salsas and sauces.

• Leave the breasts whole and after marinating them then put them on the grill for an amazing char grilled flavor that is out this world!

• When cooking them indoors be sure to use a heavy bottomed screaming hot pan! The sear and charring is essential to flavoring the chicken fajitas.

• Top them with all your favorite fixin’s and serve with rice, beans and elotes!

Chicken Fajitas

Chicken, peppers and onions come together in a flavorful marinade before being seared to perfection.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinate 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Calories 210 kcal

Equipment

• large skillet

Ingredients

  

• 2 lbs. chicken breast, sliced into strips, 1/2" thick
• 2 large onions, sliced, seperated into rings
• 2 large green bell pepper, sliced into strips seeded
• 1 large red bell pepper, sliced into strips seeded
• 1/2 cup vegetable oil
• 6 tbsp. lime juice
• 3 tbsp. soy sauce
• 2 tsp. garlic powder
• 2 tsp. chili powder

Instructions

 

• Start by mixing the marinade in a small bowl and setting it aside. Then cut all the veggies up and place them in a large gallon storage bag. Cut up the chicken and place it in a 13" x 9" baking dish. Pour half of the marinade over the chicken and the rest over the veggies.
  
• Cover the chicken tightly and marinate at least 1 hour in the fridge, veggies too.
  
• Heat a small amount of oil in a skillet. Once hot, add chicken. Don't overcrowd the pan, otherwise it will steam the food not sear. When cooked through, transfer to plate to stay warm. Add veggies to hot pan and cook to desired doneness. Mix chicken and veggies together. Serve with warm tortillas. Top as desired.
  

Notes

• Can be prepped ahead and marinate all day for more intense flavor
• Try it on the grill!
• Switch up the pepper colors for variation
• Add different salsas to give texture and depth

Keyword chicken, fajitas