Chicken Fajitas
Chicken Fajitas are the simple sizzling dish everyone loves! Tender chunks of marinated chicken are seasoned and sauteed with red and green bell peppers and onions and served with warm tortillas. Perfect for weeknights alongside a margarita!
Servings: 4
Ingredients
- 2 pounds (908g) chicken breast cut into strips
- 1 large red bell pepper seeded and sliced
- 1 large green bell pepper seeded and sliced
- 1 large white onion sliced
- neutral oil
- 12 large flour tortillas for serving
- sour cream for serving
- guacamole for serving
For the marinade
- 1/3 cup (80ml) lime juice
- 1/3 cup (80ml) pineapple juice
- 1/2 cup low-sodium soy sauce
- 5 cloves garlic minced
- 1/2 teaspoon Tabasco sauce
For the fajita seasoning (mix together)
- 2 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon cornstarch
Instructions
- Combine the marinade ingredients and place in sealed bag with the chicken. Place the bag in a bowl in case it leaks. Marinate in the fridge for at least 12 hours but preferably overnight.
- The next day remove the chicken from the marinade and pat dry with paper towels. Heat a large cast iron pan to medium-high heat with 3 tablespoons of neutral oil. Once the oil is hot, add the peppers and onions and saute until moderately soft and charred. Add 1 tablespoon of the fajita spice and cook for 1 more minute. Remove the peppers and onions to a plate and tent with foil to keep warm.
- Pat the chicken dry one more time and sprinkle the chicken pieces with 2 tablespoons of fajita seasoning.
- Add more oil to the pan if needed and once it is very hot, add the chicken strips. Spread them out and leave undisturbed for 4 minutes. Flip the pieces and cook the other sides until well charred and the chicken reaches an internal temperature of 160°F. Move the chicken to one side of the pan and place the peppers and onions back on the other side. Remove the pan from the heat and serve immediately. Enjoy!
Notes
- Serve with guacomole, sour cream, hot sauce, cilantro, limes or your favorite accompaniments.
- It's best to marinate the chicken overnight, but even a couple of hours will work well if in a rush.
- The fajita seasoning mix makes exactly 3 tablespoons worth which will all be used for this recipe.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or on a stovetop.
Nutrition
Calories: 597kcal | Carbohydrates: 44.9g | Protein: 68.3g | Fat: 15.8g | Saturated Fat: 3.2g | Cholesterol: 165mg | Sodium: 703mg | Fiber: 6.9g | Sugar: 7.5g | Calcium: 108mg | Iron: 4mg
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