When looking for an easy-to-make and easy-to-serve recipe, look no further than mouthwatering chicken fajitas. This combination marinated chicken, peppers, and onions is always a great dish to serve because it allows your family and guests to assemble their own meal to their own liking, and everyone walks away happy.
For the perfect chicken marinade, we wanted something classic. It should be acidic, a little spicy, and of course carry a powerful flavor. We also wanted to make sure the marinade flavor was there throughout the entire chicken, so we cut the chicken into strips before marinating it, which also decreased the cooking time on the stove. The marinade itself was a combination of lime juice, garlic, chili powder, and a few other choice ingredients that blended together to finish off this perfect dish. Keep reading below for our favorite chicken fajita recipe…
(makes 6 servings)
- 4 tablespoons canola oil, divided
- 2 tablespoons lime juice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 cloves garlic, peeled and smashed
- 1 1/2lbs boneless, skinless chicken breasts cut into thin strips
- 1/2 medium red bell pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas
- In a large, resealable plastic bag, combine 2 tablespoons oil, the lime juice, and the seasonings until evenly distributed. Add the chicken. Seal, then turn to coat. Refrigerate for 1-4 hours.
- In a large skillet, saute the peppers and onions in remaining oil until just starting to turn tender. Remove and keep warm.
- discard the marinade. In the same skillet, cook the chicken over medium-high heat for 5-6 minutes, or until no longer pink. return the peppers and onions to the pan and heat through.
- Serve the filling on tortillas. Garnish with sour cream, salsa, cheese, guacamole, or whatever you love on your fajitas!
recipe adapted from Taste of Home