chicken fajita recipe

Chicken fajitas are an easy and flavorful weeknight meal. This Mexican recipe that everyone will love can be whipped up in less than 30 minutes. Watch the video above!

Chicken Fajitas - Easy & Flavorful!

chicken breasts

onion (thinly sliced)

bell peppers (thinly sliced)

olive oil

lime

chili powder

cumin

garlic powder

paprika

oregano

salt

pepper

tortillas

sour cream

pico de gallo

avocado

Add the fajitas seasoning ingredients to a small mixing bowl and stir together.

Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.

Sear

Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.

Slice

While your chicken is cooking, cut the bell peppers and onion into thin slices.

Saute

Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4-5 minutes, stirring frequently.

When the bell peppers are just about done sauteing, slice the chicken breasts into strips.

Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.

Serve

Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

Chicken fajitas are an easy and flavorful weeknight meal. A classic Mexican recipe, juicy chicken is seasoned, seared and cooked to perfection, then tossed with sauteed bell peppers and onions. A squeeze of fresh lime adds a punch of flavor and the chicken fajitas are served with warm tortillas and toppings. You can't beat this tasty, healthy, family favorite recipe!

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CHICKEN FAJITAS | the best easy mexican recipe + homemade seasoning

30 Minute Chicken Fajita Salad with fresh veggies, chipotle chicken, creamy avocado then topped with a zesty Chimichurri Dressing. This Chicken Fajita Salad is one flavorful dinner recipe that's sure to please any crowd.

Chicken Fajita Salad

chicken breast

smoked paprika

dry cilantro

sea salt

chipotle chili powder

black pepper

grape seed oil

green leaf lettuce, chopped

yellow pepper, juilienned

red pepper, julienned

pickled red onion

avocado, sliced

cherry tomatoes, halved

garlic

cilantro

red wine vinegar

lime juice

red pepper flakes

salt & pepper

In a small bowl, add smoked paprika, garlic powder, ground cumin, dry cilantro, sea salt, chipotle chili powder and black pepper. Mix to combine.

Season both sides of the chicken breast with spice mixture. Set aside.

Heat large skillet to medium high heat. Add 1 tablespoon of grape seed oil to the pan and then add julienned peppers. Saute until slightly browned, about 4-5 minutes.

Remove from the pan and then add 1 tablespoon of grape seed oil and then immediately add the seasoned chicken breast. Sear both sides for 6-7 minutes, or until the chicken is no longer pink. Remove from the pan and let rest. Slice when the chicken has cooled down.

For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.

To assemble the salad add green leaf lettuce to a large bowl (or four individual bowls), top with sliced chicken breast, sautéed peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.

I love this recipe and many of your recipes!  I like to share them with our fb group. They go hand in hand with the nutritional eating plan I am on since Dec 5 and I have lost 17 lbs! Eating great food and enjoying it to the fullest. No dieting for me just eating great food. 😍 Thank you!

This is very eye catching salad!  Love this!

Honey-lime chipotle chicken fajita bowls served over cilantro lime rice with black beans, and topped with a chipotle cream sauce.

Honey-Lime Chipotle Chicken Fajita Bowls

Tablespoons lime juice

Tablespoon honey

oil ((vegetable or canola oil))

white vinegar

chili powder, garlic powder, liquid smoke

cayenne pepper ((optional))

½ red onion (, roughly chopped)

red bell pepper

green bell pepper

corn (, fresh, canned or frozen-thawed)

Tablespoons oil ((vegetable or canola oil))

red onion (, chopped)

garlic (, minced)

long grain white rice ((*see note below))

chicken broth

can black beans

juice from 1-2 limes

cilantro (, chopped)

sour cream ((or plain Greek yogurt))

sauce chipotle chiles

salt (,

Mix marinade ingredients together.&nbsp;

If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.

Place chicken and veggies in separate ziplock bags.&nbsp; Pour half of the marinade mixture into each bag.

Refrigerate vegetables and chicken for one hour, or up to 8 hours.

When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat.&nbsp;

Add onion and saute for 2-3 minutes or until tender.&nbsp;

Add the rice and cook, stirring constantly, until golden, about 5 minutes.&nbsp;

Add garlic, cumin and salt and cook for 30 seconds.&nbsp;

Add chicken broth and bring to a boil.&nbsp;

Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes.&nbsp;

Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes.&nbsp;

Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)

For the Rice:

While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.

Chipotle Lime Crema:

Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from ziplock bag, discard marinade and add to skillet.&nbsp;

Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over, cover and reduce heat to medium.&nbsp;

Cook until chicken is cooked through (about 5 more minutes, depending on the thickness).&nbsp;

Remove to a cutting board and allow to rest 3-5 minutes before slicing.

For the Chicken:

While chicken is resting, add another splash of oil to the same skillet over medium heat.&nbsp;

Drain vegetables in a colander to remove excess marinade.&nbsp;

Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.

For the Fajita Vegetables:

&nbsp;In bowls, layer rice, vegetables, and chicken.&nbsp;Top with Chipotle Lime Crema.

Assembly:

This Instant Pot Chicken Fajitas recipe makes fajita night even easier! Strips of chicken cooked with Mexican spices and bell peppers are delicious served with tortillas and all your favorite toppings.

Instant Pot Chicken Fajitas

chicken

Tablespoons cumin

garlic cloves,

sweet red pepper,

green bell pepper,

orange or yellow bell pepper, seeded and sliced

yellow onion, sliced

lime, juiced

flour tortillas, warmed

Optional toppings: guacamole, sour cream, shredded cheese, tomatoes, lettuce

In a bowl, combine strips of chicken with...

In a bowl, combine strips of chicken with cumin, salt, chili powder, red pepper flakes, and garlic. Mix until combined.

Select the SAUTE setting on the Instant Pot...

Select the SAUTE setting on the Instant Pot and add olive oil to the pot. When warm, add in the seasoned chicken and cook until browned, about 4-5 minutes, stirring ocassionally.

Turn pot off and add chicken broth. Using...

Turn pot off and add chicken broth. Using a wooden spoon, scrape the cooked bits from the bottom of the pot COMPLETELY. This process is called deglazing, and will prevent the burn notice.

Add sliced peppers and onion to the pot...

Add sliced peppers and onion to the pot (do not stir). Add the lime juice to the pot (again, do not stir). Lock the lid in place.

Select SEALING on the valve and HIGH PRESSURE...

Select SEALING on the valve and HIGH PRESSURE (or Manual) Cook Time of 6 minutes.

After cook time ends, allow to naturally release...

After cook time ends, allow to naturally release pressure for ten minutes, then move the valve to "VENTING" to allow the remaining pressure to release.

Stir chicken with peppers, then use a slotted...

Stir chicken with peppers, then use a slotted spoon to remove the meat and vegetables from the pot (discarding the remaining liquid).

Serve hot chicken and vegetables on a warm...

Serve hot chicken and vegetables on a warm flour tortilla with optional toppings. ENJOY.

Chicken Fajitas Recipe - Chicken Fajitas are delicious and loaded with flavor! A favorite quick and easy meal!

Chicken Fajitas Recipe

red pepper

onion

lemon juice

cayenne pepper

Kosher salt

garlic (minced)

tortillas (warmed)

restaurant style salsa

Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.

When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.

Serve with tortilla and optional garnishes.

The perfect weeknight meal, these Chicken Fajitas only take 30 minutes to cook! Perfectly seared chicken with bell peppers and onions all made in one pan!

Chicken Fajitas

vegetable oil (divided)

chicken breasts (2 to 3 pieces)

onion (sliced)

bell peppers

lime wedges

In a large bowl, combine 2 tablespoons of oil and the zest and juice of the limes. Add the cumin, chili powder, salt, garlic powder, oregano, paprika, and black pepper. Stir to form a paste. Add the chicken breasts and toss to coat.

Heat remaining 2 tablespoons of oil in a cast-iron skillet over medium heat. Add the chicken breasts and cook until brown on both sides and cooked through, about 8 minutes per side. Remove from the skillet and let rest.

Add the onion. Cook, stirring frequently until starting to soften, about 5 minutes.

Add the bell peppers. Cook, stirring frequently, until crisp-tender, about 5 minutes.

While peppers cook, slice the chicken breasts into thin strips. Stir the chicken into the vegetable mixture. (If your chicken was undercooked when sliced, cook for a few minutes.) Remove from the heat and serve immediately with tortillas and toppings.

https://www.youtube.com/watch?v=7NU1inpppP0

An easy and flavorful meal that comes together quickly, this Chicken Fajitas recipe is perfect for busy weeknights! This restaurant favorite tastes even better when made at home. Perfectly seasoned and seared chicken paired with bell peppers, this meal makes for the best dinner. My lovely mother Rita was visiting recently and we had the BEST time in the kitchen making tons of delicious things including these yummy fajitas! Cooking together is always a great time so I hope you get a chance to make the 

RECIPE: https://preppykitchen.com/chicken-fajitas/

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Easy Chicken Fajitas Recipe!

The next time you're in the mood for something quick and ultra-tasty, give these chicken fajitas a try. Ready in a flash, they're great for busy families.

Chicken Fajitas (Easy u0026amp; Flavorful)

canola oil, divided

red pepper flakes, optional

-1/2 pounds boneless skinless chicken breasts, cut into thin strips

green pepper,

green onions, thinly sliced

onion, chopped

(8-inch) flour tortillas, warmed

Combine 2 tablespoons of oil with the lemon juice and seasonings in a large bowl. Mix well.

Place the chicken strips in the oil and seasoning mixture. Ensure all sides are covered in the marinade. Cover the chicken, and place it in the fridge to marinate for 1 to 4 hours.

Add the final 2 tablespoons of oil to a heavy skillet. Sauté the peppers and onions in the oil until they’re just barely tender. Remove them from heat, and cover them to keep them warm.

Remove the chicken from the fridge. Drain it and throw away the excess marinade. Transfer the chicken to the oiled skillet and cook for 5 to 6 minutes over medium-high heat. It should have no pinkness left.

Return the peppers and onions to the skillet with the chicken. Allow everything to heat through completely.

Transfer the cooked filling to warm tortillas.

Add any optional toppings. Then fold the tortillas in half, serve immediately, and enjoy!

These Chicken Fajitas are loaded with juicy chicken, sweet bell peppers and onion with tons of flavor from the homemade fajita seasoning. Wrap these up in warm Flour Tortillas, squeeze fresh lime juice over the top and add cilantro and your favorite toppings.

chicken breasts (about 1 1/2 lbs)

olive oil (divided)

Tbsp lime juice

tsp chili powder

tsp cumin

onion powder

tsp fine sea salt (plus more to taste)

tsp black pepper

flour tortillas (toasted

lime wedges (to squeeze over fajitas)

cilantro (to garnish)

Pico de gallo (or salsa)

Guacamole (or sliced avocado)

cheddar cheese (Monterey Jack, or Mexican Cheese)

In a mixing bowl add 2 Tbsp oil, 2 Tbsp lime juice, and all of the seasonings: chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.

Cut chicken breasts in half lengthwise and add cutlets to the seasoning mix, turning to evenly coat. Set that aside while you prep the remaining veggies.  You can marinate for up to 4 hours.

Cut bell peppers and onions into 1/4” thin slices, cutting with the grain.

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