Chicken Fajitas- what’s not to love? Juicy flavorful chicken tossed with grilled sweet peppers and onions. The combination of well seasoned chicken, and slightly crunchy fresh peppers and onions, are the things that a true foodie’s dreams are made of.
Fajitas are always a crowd pleaser, and it’s a meal that can be served with a variety of toppings. Here are a few toppings that go great with fajitas:
- Guacamole
- Salsa
- Pico de gallo (my favorite recipe can be found here)
- Sour cream
- Cilantro
- Shredded cheese
- Corn or flour tortillas
Chicken Fajitas
Servings 4 Servings
Ingredients
Marinade
- 1½ pounds boneless skinless chicken breast, butterflied or pounded if too thick
- 2 cloves garlic, minced
- 2 tablespoons neutral flavored oil
- 2 tablespoons lime juice
- 1½ teaspoons ground cumin
- ½ teaspoon red chili powder
- ½ teaspoon red pepper flakes
- Salt, to taste
Fajitas
- 3 bell peppers, any color, thinly sliced
- 1 medium red onion, thinly sliced
- Salt, to taste
Toppings/Sides
- Guacamole
- Salsa
- Pico de gallo
- Sour cream
- Cilantro
- Shredded cheese
- Lime wedges
- Corn or flour tortillas
Instructions
Prepare Marinade
-
In a large bowl, whisk together all ingredients (except chicken) until thoroughly combined. Add chicken and coat well. Cover and refrigerate up to four hours.
Prepare Fajitas
-
Heat a lightly oiled skillet over medium high heat. Add chicken, discarding any leftover marinade, and cook until no longer raw, about 8 to 10 minutes on each side. Remove from skillet and set aside. Once the chicken is cool enough to handle, cut into thin strips.
-
In the same skillet, adding a splash of oil if necessary, add peppers and onion. Cook until lightly charred and slightly tender, yet still crisp, about 3 to 4 minutes. Season with salt, if desired.
-
Add chicken into the pan and toss with vegetables. Remove from heat and serve with suggested toppings and sides.
Leave a Reply