Chicken Fajitas Recipe
Make Chicken Fajitas Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Vegetables
To Serve
Method
Filling
- 1
Prep Chicken
Trim any excess fat from the chicken breasts. Slice each breast into 1/4-inch thick strips, cutting across the grain for tender pieces. You should get about 8–10 strips per breast depending on size.
- 2
Make Marinade
In a medium bowl, whisk together 2 tbs olive oil, 1 tbs lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined.
- 3
Marinate Chicken
Add the sliced chicken to the marinade and toss to coat thoroughly. Let sit at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerating, bring back to room temperature for 10–15 minutes before cooking.
- 4
Cook Chicken
Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a light slick of oil if pan is dry. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Cook 3–4 minutes without moving to develop a sear, then stir and cook another 2–3 minutes until cooked through and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.
Vegetables
- 5
Prep Vegetables
While the chicken marinates (or during a short rest), core, seed, and slice the red, yellow, and green bell peppers into 1/4-inch strips. Peel and slice the yellow onion into similar-width strips so everything cooks evenly.
- 6
Cook Vegetables
In the same skillet over medium-high heat, add 1 tbs olive oil. When shimmering, add the sliced onions and peppers in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Let cook without stirring for 2 minutes to get a bit of char, then stir occasionally for another 4–6 minutes until vegetables are tender-crisp with some browned edges.
- 7
To Serve
- 8
Warm Tortillas
Warm the flour tortillas: stack and wrap in foil and place in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet for 20–30 seconds per side, or microwave wrapped in a damp paper towel for 20–30 seconds.
- 9
Assemble Fajitas
Lay a warm tortilla on a plate, add about 3–4 oz (roughly 1/2 cup) of the chicken and pepper mixture, garnish with a sprinkle of shredded cheese, a spoonful of sour cream or Greek yogurt, a few cilantro leaves, and sliced avocado or a dollop of guacamole if using. Squeeze lime wedge over the top to taste.
- 10
Serve
Serve immediately while hot, passing extra lime wedges, cilantro, cheese, and sour cream at the table.