Easy Chicken Fajitas Recipe

Ingredients

• 1 pound Chicken Breast (boneless skinless, cut into thin strips)
• 1 medium Spanish Onion (diced; white or red onion can be used)
• 2 medium Bell Pepper (mixed colors, sliced; remove white rib)
• 1 whole Lime (cut in half, juice used for chicken and finishing)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Paprika (smoked paprika optional)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Oregano (Mexican or Dominican oregano)
• 1 teaspoon Brown Sugar (balances smokiness)
• 0.25 cup Fresh Cilantro (chopped, for garnish)
• 0.25 cup Sour Cream (optional topping)

Instructions

1. Dice Onion

   Trim the root end, halve the Spanish onion, then dice it into bite‑size pieces. Place the diced onion in a large mixing bowl.

   Time: PT5M

2. Slice Bell Peppers

   Remove the stem, core, and white rib from each bell pepper. Slice the peppers into strips of your desired thickness and add them to the bowl with the onion.

   Time: PT5M

3. Make Homemade Fajita Seasoning

   In a small bowl combine paprika, garlic powder, onion powder, chili powder, cumin, oregano, and brown sugar. Stir until evenly mixed.

   Time: PT3M

4. Season the Veggies

   Sprinkle about 1 teaspoon of the seasoning mix over the onions and peppers. Add kosher salt and black pepper, then toss until the vegetables are evenly coated.

   Time: PT2M

5. Prep the Chicken

   If not already sliced, cut the chicken breast into thin strips. Place the strips in a separate bowl.

   Time: PT3M

6. Season the Chicken

   Add the remaining homemade seasoning, kosher salt, black pepper, the juice of half a lime, and a drizzle of olive oil to the chicken strips. Toss until fully coated.

   Time: PT3M

7. Cook Chicken in Batches

   Heat the skillet over medium‑high heat and add a splash of olive oil. Working in small batches, add chicken strips and cook 4‑5 minutes, stirring occasionally, until browned and cooked through. Transfer cooked strips to a plate and repeat until all chicken is done.

   Time: PT10M

   Temperature: medium-high

8. Sauté the Veggies

   In the same skillet, add a little more olive oil if needed. Add the seasoned onions and peppers and sauté 3‑4 minutes, stirring frequently, until they start to soften and develop a light caramel color.

   Time: PT4M

   Temperature: medium-high

9. Combine Chicken and Veggies

   Return all cooked chicken strips to the skillet with the vegetables. Add any accumulated juices and the remaining half‑lime juice. Gently fold everything together for 2 minutes to deglaze and let the flavors meld.

   Time: PT2M

   Temperature: medium

10. Finish and Serve

    Remove the skillet from heat. Sprinkle chopped fresh cilantro over the top. Serve immediately with warm tortillas, rice, beans, and optional sour cream.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

12g

Fiber

3g