Chicken Fajitas
Zesty chicken fajitas stuffed full of onions and peppers for a quick and easy dinner
Servings: 6 servings
Ingredients
Fajita Seasoning
- 2-½ teaspoons dried oregano
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1-½ teaspoon garlic powder
- 1-½ teaspoon onion powder
- 1-½ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon sugar
- ¼ teaspoon cayenne pepper
For the Chicken Fajitas
- 1-½ pounds boneless skinless chicken breast cut into thin strips
- 2 tablespoons olive oil divided
- 1 lime
- 3 bell peppers any color, cut into strips
- 2 large onions thinly sliced
To Assemble the Fajitas
- 6 flour tortillas 8 inches, warmed
- shredded cheddar cheese
- salsa
- guacamole or avocado
- sour cream
Instructions
- In a large bowl, combine the ingredients for the fajita seasoning. Set aside 2 teaspoons of the seasoning and save for the veggies. Add the chicken to the bowl. Add 1 tablespoon of olive oil to the chicken and squeeze in the juice of 1 lime. Toss to coat the chicken with the spice mixture. Refrigerate for 15 to 30 minutes to let the spice mixture marinate the chicken.
- Set a large skillet over high heat. Add the chicken and cook for 6 to 8 minutes until the chicken is browned (work in batches if there is not enough room in the skillet. If you overcrowd the skillet the chicken will just steam). When the chicken is well browned, remove it from the skillet and set aside on a plate.
- Sprinkle the reserved 2 teaspoons of fajita seasoning over the veggies. Add another tablespoon of olive oil to the skillet. Toss in the veggies (work in batches if your skillet is small). Saute until tender but still slightly crisp, about 4 to 5 minutes.
- Warm the tortillas in a microwave or in a skillet over medium heat.
- Serve the fajita mixture with the warmed tortillas, shredded cheddar cheese, salsa, guacamole or avocado and sour cream.
Nutrition
Serving: 1 | Calories: 225kcal | Carbohydrates: 16g | Protein: 24g | Fat: 7g
