Discover the ultimate chicken fajita recipe that’s both easy to make and bursting with flavor. With simple ingredients and straightforward instructions, this dish will become your go-to for satisfying Tex-Mex cravings at home.
Ingredients:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 bell peppers (red, green, or yellow), thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning mix
- Salt and pepper to taste
- 8 small flour tortillas
- Optional toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges
Instructions:
- Marinate the Chicken: In a large bowl, combine the sliced chicken breast with the fajita seasoning mix, minced garlic, salt, pepper, and 1 tablespoon of olive oil. Toss until the chicken is evenly coated. Let it marinate for at least 30 minutes in the refrigerator to allow the flavors to meld.
- Sauté the Vegetables: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred around the edges, about 5-7 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken strips in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the outside.
- Combine Chicken and Vegetables: Once the chicken is cooked, return the sautéed vegetables to the skillet. Toss everything together and cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Warm the Tortillas: While the chicken and vegetables are cooking, heat the flour tortillas. You can do this by wrapping them in aluminum foil and placing them in a preheated oven at 350°F for 5-7 minutes, or by heating them individually in a dry skillet over medium heat for about 30 seconds on each side.
- Serve: Place a spoonful of the chicken and vegetable mixture onto each warmed tortilla. Garnish with your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and a squeeze of lime juice.
- Enjoy: Roll up the tortillas, dig in, and savor the explosion of flavors in every bite of these delicious chicken fajitas!
Chicken fajitas are a crowd-pleaser for a reason—they’re quick to make, customizable to individual tastes, and packed with vibrant flavors. Whether you’re cooking for a weeknight dinner or entertaining friends and family, this simple recipe will elevate your Tex-Mex game to new heights. Give it a try and watch as everyone gathers around the table for a fiesta of flavors!
Flavorful Chicken Fajitas: A One-Recipe Wonder
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 2 bell peppers red, green, or yellow, thinly sliced
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning mix
- Salt and pepper to taste
- 8 small flour tortillas
- Optional toppings: salsa guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges
Instructions
- Marinate the Chicken: In a large bowl, combine the sliced chicken breast with the fajita seasoning mix, minced garlic, salt, pepper, and 1 tablespoon of olive oil. Toss until the chicken is evenly coated. Let it marinate for at least 30 minutes in the refrigerator to allow the flavors to meld.
- Sauté the Vegetables: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred around the edges, about 5-7 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken strips in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the outside.
- Combine Chicken and Vegetables: Once the chicken is cooked, return the sautéed vegetables to the skillet. Toss everything together and cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Warm the Tortillas: While the chicken and vegetables are cooking, heat the flour tortillas. You can do this by wrapping them in aluminum foil and placing them in a preheated oven at 350°F for 5-7 minutes, or by heating them individually in a dry skillet over medium heat for about 30 seconds on each side.
- Serve: Place a spoonful of the chicken and vegetable mixture onto each warmed tortilla. Garnish with your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and a squeeze of lime juice.
- Enjoy: Roll up the tortillas, dig in, and savor the explosion of flavors in every bite of these delicious chicken fajitas!
Notes
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