How To Make Restaurant Style FAJITAS At Home, quick & easy recipe!

Ingredients

• 2 lb Chicken Breast (boneless, skinless, cut into thin strips)
• 2 Bell Pepper (mixed colors, sliced into strips)
• 1 Onion (medium, sliced)
• 3 Tbsp Lime Juice (freshly squeezed)
• 3 Tbsp Vegetable Oil (for marinade and pan)
• 7 splashes Maggi Seasoning Sauce (approximately 1 Tbsp total)
• 1 clove Garlic (minced)
• 1 Tbsp Cornstarch (for slurry)
• 0.75 cup Chicken Broth (low‑sodium)
• 1 Tbsp Brown Sugar
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Prep Vegetables & Garlic

   Slice the bell peppers into thin strips, slice the onion, and mince the garlic clove. Set aside.

   Time: PT10M

2. Make Marinade

   In a mixing bowl combine minced garlic, 3 Tbsp oil, 3 Tbsp lime juice, 1 Tbsp brown sugar, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and a few splashes of Maggi. Stir until the sugar dissolves.

   Time: PT5M

3. Marinate Chicken

   Add the chicken strips to the bowl, toss to coat evenly, cover, and let sit at room temperature for 20 minutes.

   Time: PT20M

4. Prepare Cornstarch Slurry

   In a small bowl, dissolve 1 Tbsp cornstarch into the 3/4 cup chicken broth, stirring until smooth. Set aside.

   Time: PT3M

5. Sauté Vegetables

   Heat the large skillet over medium‑high heat, add a splash of oil, and once hot, add the bell peppers and onion. Cook, stirring occasionally, for about 5 minutes until softened but still crisp.

   Time: PT7M

6. Cook First Batch of Chicken

   Remove the vegetables and set aside. Add a thin layer of oil to the same skillet, then add half of the marinated chicken in a single layer. Cook for about 5 minutes, stirring once, until the chicken is opaque and just cooked through.

   Time: PT5M

7. Cook Second Batch of Chicken

   Remove the first batch and repeat with the remaining chicken, cooking another 5 minutes until fully done.

   Time: PT5M

8. Combine & Finish

   Return all cooked chicken and the sautéed vegetables to the skillet. Pour in the cornstarch‑broth slurry, stir, and let simmer for 2‑3 minutes until the sauce thickens and coats everything.

   Time: PT5M

9. Serve

   Turn off the heat, transfer the fajita mixture to a serving dish, and serve immediately with warm tortillas, salsa, guacamole, or your favorite toppings.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g