Chicken Fajitas: A Tex-Mex favorite, often served with bell peppers, onions, and tortillas.
Here's a simple and delicious Chicken Fajitas recipe that captures the Tex-Mex flavor!
Chicken Fajitas Recipe
Ingredients:
- Chicken: 2 boneless, skinless chicken breasts, sliced into thin strips
- Bell Peppers: 1 red, 1 green, and 1 yellow, sliced into thin strips
- Onion: 1 large, sliced into thin strips
- Tortillas: 8-10 small flour tortillas
For the Marinade:
- Olive Oil: 2 tablespoons
- Lime Juice: 2 tablespoons (freshly squeezed)
- Garlic: 3 cloves, minced
- Chili Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Cumin: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/2 teaspoon
- Optional: A pinch of red pepper flakes for added spice
Instructions:
Prepare the Marinade:
- In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, paprika, cumin, salt, and black pepper (plus red pepper flakes, if using).
Marinate the Chicken:
- Place the sliced chicken in the marinade and mix well to coat each piece.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Cook the Vegetables:
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add a drizzle of olive oil, then add the sliced bell peppers and onions.
- Sauté for about 5-7 minutes, until they are tender-crisp and slightly charred.
- Remove from the skillet and set aside.
Cook the Chicken:
- In the same skillet, add another drizzle of olive oil and cook the marinated chicken over medium-high heat for 5-7 minutes, or until the chicken is fully cooked and golden brown.
Combine and Serve:
- Add the cooked peppers and onions back into the skillet with the chicken.
- Toss everything together for 1-2 minutes so the flavors meld.
- Warm the tortillas in a separate skillet or microwave, then serve the fajita mixture in the tortillas.
Prepare the Marinade:
- In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, paprika, cumin, salt, and black pepper (plus red pepper flakes, if using).
Marinate the Chicken:
- Place the sliced chicken in the marinade and mix well to coat each piece.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Cook the Vegetables:
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add a drizzle of olive oil, then add the sliced bell peppers and onions.
- Sauté for about 5-7 minutes, until they are tender-crisp and slightly charred.
- Remove from the skillet and set aside.
Cook the Chicken:
- In the same skillet, add another drizzle of olive oil and cook the marinated chicken over medium-high heat for 5-7 minutes, or until the chicken is fully cooked and golden brown.
Combine and Serve:
- Add the cooked peppers and onions back into the skillet with the chicken.
- Toss everything together for 1-2 minutes so the flavors meld.
- Warm the tortillas in a separate skillet or microwave, then serve the fajita mixture in the tortillas.
Serving Suggestions:
- Toppings: Shredded cheese, sour cream, guacamole, salsa, or chopped fresh cilantro.
- Side Dishes: Mexican rice, refried beans, or a side salad.
Enjoy your Tex-Mex Chicken Fajitas with all your favorite toppings!
No comments: