Description
This Chicken Fajitas recipe features tender, marinated chicken breasts cooked with vibrant bell peppers and onions, all seasoned with a zesty blend of lime juice, chili powder, and cumin. Served with warm corn tortillas and fresh lime wedges, this easy and flavorful dish is perfect for a satisfying Mexican-inspired meal.
Ingredients
Scale
Marinade and Chicken
- 1/4 cup lime juice (from about 3 limes)
- 2 tsp chili powder
- 1/2 tsp crushed red pepper flakes
- 1/4 cup plus 1 tbsp neutral oil (such as canola or vegetable oil)
- 2 tsp ground cumin, divided
- 1 lb boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Serving
- 2 bell peppers, seeds and ribs removed, thinly sliced
- 1 large yellow onion, thinly sliced
- Corn tortillas, warmed, for serving
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a large bowl, whisk together lime juice, chili powder, crushed red pepper flakes, 1/4 cup of the neutral oil, and 1 teaspoon of ground cumin. Season the chicken breasts with kosher salt and freshly ground black pepper, then add them to the marinade. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to infuse.
- Cook the Chicken: Heat the remaining 1 tablespoon of neutral oil in a large skillet over medium heat. Remove the chicken from the marinade and add it to the skillet. Cook, turning occasionally, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part reaches 160°F (71°C), about 8 minutes per side. Transfer the cooked chicken to a cutting board and let it rest for 10 minutes.
- Sauté the Vegetables: In the same skillet over medium heat, add the sliced bell peppers and onions along with the remaining 1 teaspoon of ground cumin. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 7 minutes.
- Combine and Serve: Slice the rested chicken into strips and return it to the skillet with the vegetables. Toss everything together until well combined and heated through. Serve the chicken and vegetable mixture with warm corn tortillas and lime wedges for squeezing on top.
Notes
- Marinating the chicken longer (up to 2 hours) enhances the flavor and tenderness.
- Use an instant-read thermometer to ensure the chicken is safely cooked but not overdone.
- Feel free to use different colored bell peppers for a vibrant dish.
- Warm the tortillas before serving by wrapping them in foil and heating in a low oven or on a dry skillet.
- For added freshness, serve with toppings such as chopped cilantro, diced avocado, or sour cream.
