Make tonight fajita night with this Delicious and easy Fajitas Recipe! This Chicken Fajitas recipe is made with chicken breasts and soaked in an amazing marinade recipe you will ever have along with some roasted veggies.
Chicken Fajitas are one of my go-to recipes. If you skip the tortilla, Chicken Fajitas are actually really good for you. For those who are looking to cut down on carbs, make this chicken fajitas recipe and have it with a side of quinoa, or just choose a healthy tortilla to enjoy it with. So many healthier options out now. Made with lean chicken breasts, bell peppers, onions, and an amazing homemade fajita marinade.
These are also great for meal prep. Make a family-size batch, spread them out for the week, and have them for lunch or dinner each day! These hold up well in the fridge, so they’re perfect for meal prep! Meal Prep meals come in very handy when on the go and don’t have time to cook.
WHY YOU WILL LOVE THIS CHICKEN FAJITAS RECIPE
Better than restaurants: Ditch chicken fajitas at restaurants and make them at home without all the grease and oil used at restaurants.
Packed with veggies and protein: Made with lean chicken breast and packed with veggies, this chicken fajita recipe is yummy, low in carbs, and perfect for those on keto.
Easy and delicious: we love how simple and easy it is to make these chicken fajitas. It is so good, you will want to make it all the time.
mexican chicken fajitas on a skillet
INGREDIENTS TO MAKE THIS CHICKEN FAJITAS
To make these chicken fajitas you will need the following ingredients.
FOR THE CHICKEN
1 pound thin boneless skinless chicken breasts
2 cups thinly sliced bell peppers of various colors
1 red onion thinly sliced
2 teaspoons olive oil
salt and pepper to taste
FOR THE MARINADE:
3 tablespoons olive oil
1/4 cup lime juice
1 teaspoon honey
one teaspoon of kosher salt
¼ teaspoon ground cumin
¼ cup water
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 and ½ teaspoons smoked paprika
one teaspoon of onion powder
1 tablespoon chili powder
side shot of sliced chicken fajitas
HOW TO MAKE THIS EASY CHICKEN FAJITAS RECIPE
To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag.
Seal bag and shake to combine. Add the chicken to the bag of marinade, seal, and place in the fridge – marinate for at least 2 hours or up to 8 hours.
In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
Wipe out the pan with a paper towel then remove the chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
Slice the chicken breasts, then place on top of the reserved peppers and onions and serve immediately.
side shot of Chicken Fajitas
Use boneless and skinless chicken thighs if you like. But we do prefer that you use chicken breasts.
You can use this same recipe and switch out the protein with steaks or shrimp.
Do not overcook the chicken or it will come out dry and rubbery.
Use one color bell pepper or use all 3 colors.
Use avocado oil in place of olive oil.
Serve with tortillas, quinoa, or rice.
side shot of Chicken Fajitas
MORE RECIPES TO TRY
side shot of healthy Chicken fajitas over bell peppers on a skillet
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Ingredients
▢1 pound thin boneless skinless chicken breasts
▢2 cups thinly sliced bell peppers of various colors
▢1 red onion thinly sliced
▢2 teaspoons olive oil
▢salt and pepper to taste
For the marinade:
▢3 tablespoons olive oil
▢1/4 cup lime juice
▢1 teaspoon honey
▢1 teaspoon kosher salt
▢¼ teaspoon ground cumin
▢¼ cup water
▢½ teaspoon garlic powder
▢¼ teaspoon ground black pepper
▢1 and ½ teaspoons smoked paprika
▢1 teaspoon onion powder
▢1 tablespoon chili powder
Instructions
To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag.
Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge – marinate at least 2 hours or up to 8 hours.
In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
Wipe out the pan with a pa
per towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
Slice the chicken breasts, then place on top of the reserved peppers and onions and serve immediately.
Notes
Use boneless and skinless chicken thighs if you like. But we do prefer that you use chicken breasts.
You can use this same recipe and switch out the protein with steaks or shrimp.
Do not overcook the chicken or it will come out dry and rubbery.
Use one color bell pepper or use all 3 colors.
Use avocado oil in place of olive oil.
Serve with tortillas, quinoa, or rice.
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Reviewed by EL KATIBI MARIA
on
April 11, 2023
Rating:
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