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Chicken Fajitas

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These easy Chicken Fajitas are packed with juicy strips of seasoned chicken, colorful bell peppers, onions, and a bright lemon marinade. Everything cooks quickly in a hot skillet, then gets tucked into warm flour tortillas with your favorite fajita toppings for a flavorful weeknight dinner.

Ingredients

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons seasoned salt
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions, and sour cream

Instructions

  1. In a large bowl, whisk together 2 tablespoons of the canola oil, lemon juice, seasoned salt, oregano, cumin, garlic powder, chili powder, paprika, and crushed red pepper flakes, if using.
  2. Add the chicken strips and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Heat the remaining 2 tablespoons of canola oil in a large skillet over medium-high heat.
  4. Add the marinated chicken in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate.
  5. Add the sweet red pepper, green pepper, green onions, and chopped onion to the same skillet. Cook for 4 to 5 minutes, stirring frequently, until the vegetables are tender-crisp.
  6. Return the cooked chicken to the skillet and toss with the vegetables. Cook for 1 to 2 minutes more, until everything is hot and well combined.
  7. Spoon the chicken and vegetables into warm flour tortillas.
  8. Top with shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions, and sour cream as desired. Serve immediately.

Notes

  • For the best texture, slice the chicken into thin, even strips so it cooks quickly and evenly.
  • Do not overcrowd the skillet. Cook the chicken in batches if necessary to encourage good browning.
  • For extra heat, add the optional crushed red pepper flakes or serve with your favorite hot salsa.
  • You can substitute flour tortillas with whole-wheat or corn tortillas if preferred.
  • Leftover fajita filling can be refrigerated for up to 3 days and reheated in a skillet.

Find it online: https://ayoubrecipe.com/chicken-fajitas/