Easy Chicken Fajitas Recipe!

Ingredients

• 1.5 pounds Boneless Skinless Chicken Breast (cut into 1‑inch strips after cooking)
• 3 pieces Bell Peppers (mixed colors, seeded and sliced into strips)
• 3 pieces Baby Onions (cut into wedges; use small onions for less tear factor)
• 2 tablespoons Vegetable Oil (for the spice rub)
• 2 tablespoons Olive Oil (for cooking in the skillet)
• 2 pieces Lime (zested; juice of 1 lime used in rub, extra juice added at end)
• 1.5 teaspoons Chili Powder (adds heat and depth)
• 0.5 teaspoons Paprika (sweet paprika)
• 2 teaspoons Ground Cumin (earthy flavor)
• 1 teaspoon Garlic Powder (adds savory note)
• 1 teaspoon Dried Oregano (Mexican oregano preferred)
• 1 teaspoon Salt (adjust to taste)
• to taste Black Pepper (freshly ground)
• 8 pieces Tortillas (flour or corn, warmed before serving)
• 1/2 cup Sour Cream (optional topping)
• 1/2 cup Guacamole (optional topping)
• 1/4 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Vegetables

   Wash the bell peppers, remove seeds, and slice into thin strips. Wash the baby onions and cut each into wedges.

   Time: PT10M

2. Make Lime‑Spice Rub

   In a mixing bowl combine 2 tbsp vegetable oil, zest of 2 limes, juice of 1 lime, 1.5 tsp chili powder, 0.5 tsp paprika, 2 tsp cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and black pepper to taste. Stir until a paste forms.

   Time: PT5M

3. Coat Chicken

   Pat the chicken breasts dry, then rub the spice paste all over the pieces, ensuring every side is coated. Let rest 5 minutes while the pan heats.

   Time: PT5M

4. Heat Skillet

   Place the cast iron skillet over medium‑high heat and add 2 tbsp olive oil. Heat until the oil shimmers and lightly smokes.

   Time: PT3M

   Temperature: medium‑high

5. Sear Chicken

   Lay the coated chicken in the hot skillet. Cook for about 8 minutes on the first side, then flip and cook another 8 minutes, or until internal temperature reaches 165°F (74°C).

   Time: PT16M

   Temperature: medium‑high

6. Rest Chicken

   Transfer the cooked chicken to a plate and let rest for 5 minutes before slicing into strips.

   Time: PT5M

7. Sauté Onions

   In the same skillet, add a splash more oil if needed and add the onion wedges. Cook, stirring frequently, for about 5 minutes until they begin to soften but not brown.

   Time: PT5M

   Temperature: medium

8. Cook Bell Peppers

   Add the sliced bell peppers to the onions. Continue cooking for another 5 minutes, stirring, until they are crisp‑tender.

   Time: PT5M

   Temperature: medium

9. Combine All

   Return the sliced chicken to the skillet, add a squeeze of fresh lime juice if desired, and toss everything together for 1 minute to re‑heat and blend flavors.

   Time: PT1M

   Temperature: medium

10. Serve

    Warm the tortillas, then serve the chicken, onions, and peppers with sour cream, guacamole, fresh cilantro, and any additional toppings like radishes or lettuce.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

4g