How to Make CHICKEN FAJITAS

Ingredients

• 3 pounds Chicken Breast (boneless, skinless, cut into thin strips)
• 3 pieces Bell Pepper (one green, one red, one yellow; sliced into strips)
• 1 small White Onion (sliced into strips)
• 1 whole Lime (juiced)
• 0.5 bunch Cilantro (leaves only, stems removed)
• 3 cloves Garlic (minced)
• 1 tablespoon Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Garlic Salt
• 0.5 teaspoon Black Pepper (freshly ground if possible)
• 3 tablespoons Vegetable Oil (1 tbsp for the marinade, 2 tbsp for cooking)
• 8 pieces Flour Tortillas (warm before serving)

Instructions

1. Prep Vegetables

   Slice the green, red, and yellow bell peppers into thin strips. Slice the small white onion into similar strips. Set aside.

   Time: PT5M

2. Prep Chicken

   Trim any excess fat from the chicken breasts and cut into thin strips, similar in size to the vegetables.

   Time: PT5M

3. Make Marinade

   In a mixing bowl combine salt, cumin, oregano, chili powder, paprika, garlic (minced), and 1 tablespoon vegetable oil. Add the juice of the lime and the chopped cilantro leaves. Stir until a paste forms.

   Time: PT2M

4. Marinate Chicken

   Add the chicken strips to the bowl and toss until every piece is evenly coated with the cilantro‑lime mixture.

   Time: PT2M

5. Cook Vegetables

   Heat 2 tablespoons vegetable oil in a large skillet over medium‑high heat. Add the bell peppers and onions, season with garlic salt and black pepper, and sauté for 8‑10 minutes until softened.

   Time: PT10M

   Temperature: medium‑high

6. Set Vegetables Aside

   Transfer the cooked vegetables to a plate and keep warm.

   Time: PT1M

7. Cook Chicken

   Add a little more oil to the same skillet if needed. Add the marinated chicken strips and cook over medium‑high heat for about 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.

   Time: PT8M

   Temperature: medium‑high

8. Combine Chicken and Vegetables

   Return the sautéed peppers and onions to the skillet with the chicken. Toss together and cook for an additional 1 minute to let flavors meld.

   Time: PT1M

   Temperature: medium‑high

9. Serve

   Warm the flour tortillas (microwave 20 seconds or on a dry skillet). Spoon the chicken‑fajita mixture onto each tortilla and serve with optional sour cream, rice, or guacamole.

   Time: PT3M

Nutrition Facts

Calories

260

Protein

30 g

Carbohydrates

20 g

Fat

9 g

Fiber

3 g