Quick Chicken Fajitas
15min
15min
2
598
Chef's Note
These chicken fajitas come together in just 30 minutes for a quick and satisfying lunch. You can easily customize the toppings based on preferences - add avocado, salsa, or hot sauce if desired. For meal prep, store the chicken and vegetable mixture separately from the tortillas and toppings, then assemble just before eating. The vegetables can be swapped based on what you have available - yellow squash or zucchini work well too!
Tags
Ingredients
8 oz boneless skinless chicken breast
2 medium bell peppers (mix of colors)
1 medium onion
1 whole lime
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
4 6-inch flour tortillas
1/3 cup shredded cheddar cheese
1/4 cup sour cream
Instructions
- 1
Slice 8 oz chicken breast into thin strips. In a bowl, combine 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss chicken strips with 1 tbsp olive oil and half of the spice mixture.
- 2
Slice 2 bell peppers and 1 medium onion into thin strips. Toss vegetables with remaining 1 tbsp olive oil and the rest of the spice mixture.
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until cooked through (internal temperature 165°F/74°C). Remove chicken from skillet and set aside.
- 4
In the same skillet, add the seasoned vegetables and cook for 5-7 minutes until they begin to soften but still have some crunch.
- 5
Return the chicken to the skillet with the vegetables and squeeze the juice of half a lime over everything. Stir to combine and cook for another minute to reheat the chicken.
- 6
Warm the flour tortillas according to package directions (usually about 10 seconds in the microwave or a few seconds on each side in a dry skillet).
- 7
To serve, divide the chicken and vegetable mixture among the tortillas. Top with shredded cheddar cheese and a dollop of sour cream. Serve with remaining lime cut into wedges for squeezing over the top.
- 8
Optional: fold the tortillas around the filling to create a wrap or serve open-faced.
Nutrition Information (per serving)
598
39g
45g
28g
Reviews (0)
No reviews yet
Be the first to review this recipe!