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Chicken Fajitas

Course Main Course
Cuisine Tex-Mex
Keyword Chicken, Healthy, Main Course, Tex-Mex, Vegetables
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

  1. 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

  1. 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.
  2. 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.
  3. Add chicken into the pan and toss with vegetables. Remove from heat and serve with suggested toppings and sides.