Description
Chicken Fajitas are a vibrant and flavorful Tex-Mex dish featuring juicy, marinated chicken breasts or thighs cooked to perfection with charred bell peppers and onions. This easy-to-make meal is perfect for a quick weeknight dinner and is complemented by classic fajita toppings like cheese, guacamole, and sour cream to create a deliciously satisfying wrap.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breast or thighs
- 3 tablespoons olive oil
- Juice of 1 orange (about 3 tablespoons orange juice)
- Juice of 2 limes (about 3 tablespoons lime juice)
- 2 teaspoons ground chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/8 teaspoon ground cayenne pepper (optional)
Vegetables
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 3 large bell peppers, thinly sliced (any color)
- 1 large yellow onion, thinly sliced
Toppings (Optional)
- Cheese
- Guacamole
- Sour cream
- Fresh cilantro
- Salsa
- Warm tortillas
Instructions
- Prepare the chicken: Slice chicken breasts in half horizontally and gently pound to even thickness using a meat mallet or frying pan, ensuring uniform pieces. Thighs require no additional prep.
- Make the citrus marinade: Juice the orange and limes to yield 3 tablespoons each of orange and lime juice using a citrus juicer.
- Marinate the chicken: Combine chicken with olive oil, citrus juices, chili powder, paprika, cumin, salt, onion powder, garlic powder, pepper, and cayenne pepper in a resealable plastic bag. Seal and knead to coat chicken evenly. Refrigerate for at least 30 minutes and up to 4 hours, but not longer than 8 hours.
- Prepare the vegetables: Thinly slice the bell peppers and onion.
- Char the vegetables: Heat 1 tablespoon olive oil over high heat in a large pan. Add a layer of vegetables ensuring no overlap. Let them sit undisturbed for 45 seconds, toss, spread out again and cook for another 45 seconds. Season with salt and pepper, stir, then spread out and let stand another 30 seconds until nicely charred. Remove and repeat with remaining vegetables.
- Cook the chicken: Heat 1 tablespoon olive oil in the pan over medium-high heat. Remove excess marinade from chicken and place pieces flat in the pan. Let chicken char undisturbed for 3–4 minutes, then flip and cook for an additional 3–4 minutes or until internal temperature reaches 165°F (75°C). Remove chicken and tent with foil. Let rest 5–10 minutes before slicing thinly.
- Assemble fajitas: Warm tortillas if using. Pile sliced chicken and charred vegetables onto tortillas. Add desired toppings such as cheese, guacamole, sour cream, salsa, and cilantro. Wrap and enjoy immediately.
Notes
- Feel free to customize toppings according to your preferences, including adding fresh cilantro, salsa, or jalapeños.
- To warm tortillas, briefly heat them in a dry pan over medium heat for about 30 seconds per side or wrap in foil and warm in a preheated oven.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
