Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 large bell pepper (red or yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Tortillas, for serving
Instructions
- Start by cutting the chicken into thin strips and slicing the bell peppers and onion. This ensures quick and even cooking, making your fajitas perfect in just about 30 minutes.
- In a small bowl, combine the garlic, cumin, smoked paprika, chili powder, salt, and pepper with a tablespoon of olive oil. Toss the chicken strips in the marinade and let sit for 10-15 minutes to infuse maximum flavor.
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
- Remove the cooked chicken from the pan and set aside. In the same skillet, add the sliced peppers and onions, cooking for about 5 minutes until tender and slightly caramelized.
- Return the chicken to the skillet, squeeze the lime juice over the mixture, and give everything a good stir. Cook for another 2-3 minutes to meld the flavors.
Notes
- Prepare the chicken and vegetables ahead of time for even quicker assembly during busy weeknights.
- Use different colored peppers or add sliced jalapeños for extra flavor and heat.
- Leftovers can be stored in an airtight container for up to 2 days; reheat in microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita (including tortilla)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg