This Fajita Marinade makes the best Chicken Fajitas

Ingredients

• 3 tablespoons Olive Oil (extra virgin preferred)
• 1/4 cup Fresh Lime Juice (about 2 limes, freshly squeezed)
• 1/4 cup Water
• 1 tablespoon Chili Powder (can use ancho or chipotle powder)
• 1 tablespoon Smoked Paprika
• 1 teaspoon Cayenne Pepper (adjust to heat preference)
• 4 cloves Garlic (minced fresh)
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Brown Sugar
• 1/2 teaspoon Ground Cumin (freshly ground preferred)
• to taste Salt (kosher salt preferred)
• to taste Black Pepper (freshly ground)
• 1 teaspoon Crushed Chili Flakes (optional for extra heat)
• 1.5 pounds Chicken Breast (boneless, skinless, sliced into strips)
• 3 small Bell Peppers (mixed colors, sliced)
• 1 medium Onion (sliced)
• 1 Jalapeño (optional, sliced for extra heat)
• 8 Flour Tortillas (warm before serving)
• 1 tablespoon Vegetable Oil (for cooking in the pan)

Instructions

1. Make the Marinade

   In a mixing bowl whisk together olive oil, fresh lime juice, water, chili powder, smoked paprika, cayenne pepper, minced garlic, onion powder, dried oregano, brown sugar, ground cumin, salt, pepper, and optional chili flakes until well combined.

   Time: PT5M

2. Slice the Chicken

   Trim any fat from the chicken breasts and slice into bite‑size strips about 1/2 inch wide.

   Time: PT5M

3. Marinate the Chicken

   Place the chicken strips in a Ziploc bag, pour the marinade over them, seal the bag removing excess air, and massage the chicken so every piece is coated.

   Time: PT3M

4. Let the Chicken Marinate

   Refrigerate the bag for at least 10 minutes, ideally 2 hours. You can also marinate overnight, but no longer than 8 hours to avoid overly soft texture.

   Time: PT2H

5. Pre‑heat the Skillet

   Heat a cast‑iron skillet over medium‑high heat and add 1 tbsp vegetable oil, swirling to coat the surface.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook the Chicken

   Add the marinated chicken strips in a single layer. Cook 4‑5 minutes per side, or until the interior reaches 165°F (74°C) and the edges are lightly charred.

   Time: PT10M

   Temperature: medium‑high heat

7. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm.

   Time: PT1M

8. Sauté Vegetables

   Add a splash more oil to the same skillet, then add sliced onion, bell peppers, and optional jalapeño. Stir‑fry 5‑7 minutes until they reach your desired tenderness.

   Time: PT6M

   Temperature: medium heat

9. Combine Chicken and Veggies

   Return the chicken to the skillet, toss with the vegetables, and heat through for another 2 minutes.

   Time: PT2M

   Temperature: medium‑high heat

10. Serve

    Warm the tortillas, spoon the chicken‑vegetable mixture onto each, drizzle with any remaining pan juices, and finish with a fresh squeeze of lime.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

4 g