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Chicken Fajitas
One of the best dinners out there! This easy recipe is made with deliciously seasoned, marinated and pan seared chicken, a trio of fresh bell peppers and tender crisp onions. Easy to make and unbelievably delicious!
👥 4 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 20 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- skillet
- cutting board
- spatula
📝 Preparation Steps
1
In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeno, salt and pepper.
fresh lime juice, (divided)4 Tbsptsp chili powder, (divided)2 1/2ground cumin, (divided)2 tspjalapeno, (seeded for less heat if desired, minced)1
2
Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least ⏱️ 1 hour and up to ⏱️ 6 hours.
3
Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then place chicken in skillet leaving space between pieces and cook until well browned of first side about 4 to ⏱️ 6 minutes (chicken thighs take near greater time).
4
Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 4 to ⏱️ 6 minutes longer (chicken thighs take near greater time). If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
5
Transfer chicken to a cutting board, tent with foil and let rest ⏱️ 5 minutes before slicing.
6
Meanwhile, scrape up excess burnt bits from the skillet with a metal spatula if needed (you want some of those browned bits but not a lot of burnt black bits especially if you used thighs and had to cook longer). Add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
7
Add bell peppers and onions, season with salt and pepper to taste. Saute about ⏱️ 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
medium bell peppers ((preferably 1 red, yellow and green), seeded and sliced)3
8
Add remaining 1/2 tsp chili powder and 1/2 tsp cumin, 1 1/2 tsp garlic and saute until just tender crisp, about ⏱️ 2 minutes longer.** Pour in remaining 1 Tbsp lime juice and toss.
tsp chili powder, (divided)2 1/2ground cumin, (divided)2 tspfresh lime juice, (divided)4 Tbsp
9
Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.
Optional toppings, (see notes)
Nutrition Facts
calories
525 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1261 mg
protein Content
39 g
cholesterol Content
100 mg
carbohydrate Content
42 g
saturated Fat Content
5 g
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