How to Make Easy Chicken Fajitas in Minutes - Quick and Simple Recipe!

Ingredients

• 2 tablespoons Fresh Lime Juice (squeezed from fresh limes)
• 4 tablespoons Olive Oil (divided: 2 tbsp for marinade, 1 tbsp for chicken, 1 tbsp for vegetables)
• 1 teaspoon Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1.5 pounds Chicken Breast (2 large breasts, cut lengthwise into 4 cutlets)
• 3 Bell Peppers (assorted colors, sliced into 1/4‑inch strips)
• 1 Medium Onion (thinly sliced)
• 8 Flour Tortillas (small (6‑inch) tortillas, kept warm)
• 1 Lime Wedges (cut into wedges for serving)
• 1 Avocado (sliced or mashed for guacamole)
• 0.5 cup Monterey Jack Cheese (shredded; can substitute cheddar or mozzarella)
• 2 tablespoons Cilantro (chopped)
• 0.5 cup Salsa (store‑bought or homemade)
• 2 tablespoons Sour Cream

Instructions

1. Make the Marinade

   Squeeze 2 Tbsp fresh lime juice into a large mixing bowl, add 2 Tbsp olive oil, 1 tsp chili powder, 1 tsp paprika, 1 tsp ground cumin, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt and ¼ tsp freshly ground black pepper. Stir until well combined.

   Time: PT5M

2. Marinate the Chicken

   Trim the chicken breasts, cut each lengthwise into two equal pieces (four cutlets total). Add the cutlets to the bowl and toss to coat evenly. Let sit at room temperature while you prep the vegetables.

   Time: PT5M

3. Prep the Vegetables

   Core and slice the bell peppers into 1/4‑inch strips. Thinly slice the medium onion (cut in half, trim ends, peel, then slice against the grain). Set aside.

   Time: PT5M

4. Cook the Chicken

   Heat the large skillet over medium heat. Add 1 Tbsp olive oil, then place the chicken cutlets in a single layer. Cook 3‑5 minutes per side until browned and the internal temperature reaches 165°F.

   Time: PT8M

5. Rest the Chicken

   Transfer the cooked chicken to a plate and let rest for 3 minutes before slicing.

   Time: PT3M

6. Sauté the Vegetables

   Add another 1 Tbsp olive oil to the same skillet. Add the sliced onion and bell peppers. Cook, stirring frequently, until softened and lightly browned, about 5‑6 minutes. Season with a pinch of salt and pepper.

   Time: PT6M

7. Combine Chicken and Veggies

   Thinly slice the rested chicken against the grain and return it to the skillet. Toss everything together for 2 minutes to re‑warm and coat with the pan juices.

   Time: PT2M

8. Toast the Tortillas

   Place a tortilla directly over a medium‑high gas flame or in the hot skillet for about 10‑15 seconds per side, until light char marks appear. Transfer to a dry kitchen towel and wrap to keep warm.

   Time: PT2M

9. Assemble and Serve

   Spoon chicken and vegetables onto each warm tortilla. Top with avocado slices, shredded Monterey Jack, chopped cilantro, salsa, a dollop of sour cream, and a squeeze of fresh lime. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g