Chicken Fajitas Recipe
This Chicken Fajitas Recipe sizzles with juicy chicken, colorful bell peppers, and onions, all in a flavorful homemade marinade. It’s a quick, delicious, and family-friendly Tex-Mex dinner that's ready in 25 minutes and perfect for busy weeknights or fun gatherings.
Servings: 6
Ingredients
- 2 pounds boneless skinless chicken breasts sliced into thin strips
- 1 medium red pepper deseeded and sliced into thin strips
- 1 medium bell pepper deseeded and sliced into thin strips
- 1 medium onion peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1 teaspoon Stone House Seasoning or 1/2 tsp kosher salt, 1/2 tsp black pepper, and 2 cloves minced garlic
- 6-8 tortillas warmed
Optional Garnish:
- sour cream
- sliced avocado
- restaurant style salsa
- guacamole
Instructions
- Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, Stone House seasoning to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
- Serve with tortilla and optional garnishes.
Notes
Storage Tips:
- Store: Cool any leftovers and store in airtight containers in the refrigerator for 3-4 days.
- Freeze: Cook and cool fajitas completely. Place into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a skillet over medium heat until heated through, or microwave at 80% power in 30-45 second increments until warm.
- Meal Prep Tip: Marinate the night before for quicker cooking for that weeknight dinner.
Nutrition
Calories: 341kcal | Carbohydrates: 19g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 580mg | Potassium: 679mg | Fiber: 1g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 29.8mg | Calcium: 48mg | Iron: 1.9mg
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