Food: Chicken Fajitas

Sizzling chicken fajitas are super easy to make and full of flavor.

What makes this recipe really stand out from the rest is the exciting flavor. It has the perfect blend of homemade chicken fajita seasoning that makes every bite delicious.

It’s hard to beat a sizzling plate of fajitas. When paired with fresh guacamole and soft, pillowy homemade tortillas, this Mexican mainstay is a perfect meal any night of the week.

Chicken breast – we use two chicken breasts and cut them in half lengthwise for even cooking.

Olive oil – for sauteeing and marinating the chicken

Lime juice – tenderizes the chicken and adds fresh flavor and vibrance. Keep in mind you’ll want more lime wedges for serving fajitas.

Fajita Seasoning – a perfect and flavorful blend of chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper create the perfect homemade seasoning for fajitas.

Bell peppers – we used 3 different colors of bell pepper for color and variety, but you can use whatever bell peppers you have on hand.

Onion – use a medium yellow onion

Tortillas – we love using the smaller hand-held size and Homemade Tortillas are best if you have time to make them.

Ingredients

4 tablespoons olive 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

Directions

Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.

Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.

Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.

Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.