Description
These easy chicken fajitas are a quick and delicious dinner made with seasoned chicken, bell peppers, and onions cooked in a skillet and served with warm tortillas.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Optional toppings: sour cream, guacamole, shredded cheese, salsa
Instructions
- In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and black pepper.
- In a large bowl, toss the sliced chicken with lime juice and half of the spice mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil, bell peppers, and onion. Sprinkle with remaining spice mixture and sauté until vegetables are tender, about 5 minutes.
- Return the chicken to the skillet and stir to combine. Cook for another 2-3 minutes to heat through.
- Warm the tortillas in a microwave or on a skillet.
- Serve the chicken and vegetables in warm tortillas with your favorite toppings.
Notes
- For a spicier version, add crushed red pepper flakes or sliced jalapeños.
- Use corn tortillas for a gluten-free option.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 fajitas
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg