Restaurant-Quality CHICKEN FAJITAS

Ingredients

• 1.5 lb Chicken Breast (trimmed and sliced into thin strips)
• 2 tbsp Olive Oil (divided: 1 tbsp for marinade, 1 tbsp for cooking)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Water
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 0.25 tsp Cayenne Pepper (adjust for heat preference)
• 2 cloves Garlic (minced)
• 1 tsp Onion Powder
• 1 tsp Dried Oregano
• 1 tbsp Brown Sugar
• 1 tsp Ground Cumin
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Chili Flakes (optional for extra heat)
• 1 large Onion (thinly sliced)
• 2 Bell Peppers (any colors, sliced into strips)
• 8 Warm Tortillas (corn or flour, kept warm)
• 4 Fresh Lime Wedges (for serving)

Instructions

1. Make the Fajita Marinade

   In a mixing bowl whisk together 1 tbsp olive oil, lime juice, water, chili powder, smoked paprika, cayenne, minced garlic, onion powder, dried oregano, brown sugar, ground cumin, salt, black pepper, and optional chili flakes until smooth.

   Time: PT5M

2. Marinate the Chicken

   Add the sliced chicken strips to the bowl, toss to coat evenly, then cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

   Time: PT30M

3. Cook the Chicken

   Heat the skillet over medium‑high heat, add a drizzle of oil, then add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is opaque and reaches an internal temperature of 165°F (about 8 minutes). Remove the chicken and set aside.

   Time: PT8M

   Temperature: Medium‑high

4. Sauté Onions and Bell Peppers

   Add another drizzle of oil to the same skillet, then add the sliced onion and bell peppers. Sauté, stirring frequently, until they are softened and lightly charred around the edges (about 5 minutes).

   Time: PT5M

   Temperature: Medium‑high

5. Combine Chicken and Veggies

   Return the cooked chicken to the skillet with the vegetables, stir to combine, and cook for another 2 minutes to re‑heat. Finish with a squeeze of fresh lime juice over the top.

   Time: PT2M

   Temperature: Medium

6. Warm the Tortillas

   While the chicken finishes, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.

   Time: PT3M

   Temperature: Medium

7. Serve

   Serve the chicken and vegetable mixture on warm tortillas, garnish with fresh lime wedges, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

4g