Chicken Fajitas with Lime-Marinated Chicken and Crisp Bell Peppers
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
8
Marinating chicken strips in a lime and spice mixture allows the chicken to absorb the flavors․ The marinated chicken is cooked in a skillet․ Chicken fajitas consist of chicken and peppers and onions that are sautéed but still slightly crisp and served with tortillas and other toppings․
Chili powder‚ cumin‚ garlic powder‚ oregano‚ salt‚ pepper‚ oil‚ and lime juice are marinade ingredients․ Three-fourths of the marinade is used to marinate the chicken strips․ One-fourth of the marinade is used to flavor the sliced peppers and onions․ The one-fourth marinade measure used to flavor vegetables‚ rather than marinate them‚ ensures that the flavors of the vegetables match those of the chicken and that the chicken flavors do not infuse the vegetables․ Other varieties of bell peppers may be used along with or in place of the specified green‚ red‚ and yellow bell peppers․
Cook vegetables in this skillet over medium heat until softened but still crisp‚ then remove them․ Cook chicken in the same skillet for two to three minutes per side or until fully cooked․ Strips of about half to one inch wide will cook in the recommended time․ Thicker strips of chicken will not․
Add vegetables back to the skillet with chicken․ Season with salt and pepper․ Serve immediately in the skillet․ Tortillas made from corn or flour can be used to make small sandwiches with the mixture․ The mixture can also be served over Mexican rice or nachos․ Suggested toppings include avocado‚ shredded cheese‚ sour cream‚ salsa‚ and lime wedges․
Why you'll love this recipe
- The marinade also flavors the chicken and vegetables in it․ The onions and peppers will have the same spices and lime juice that the chicken has․
- Marinating the chicken strips for 20 to 30 minutes or overnight before cooking infuses the chicken strips with lime and spices․
- Cooking the vegetables before serving ensures that they are cooked and crisp when served with the chicken but do not overcook with the chicken․
- Medium heat in a skillet is suitable for quickly cooking thin strips of chicken; each side needs two to three minutes of cooking time․
- Adding the vegetables back to the skillet after cooking the chicken will keep them crisp in the finished dish․ Cooking the vegetables longer will overcook them․
- Serving the chicken and peppers straight from the pan allows guests to serve themselves tortillas topped with avocado‚ cheese‚ sour cream‚ salsa‚ and lime while the chicken and peppers stay warm․
Ingredients
- •3 chicken breasts (medium, boneless and skinless)
- •3 bell peppers (medium, tricolors, sliced)
- •1 onion (medium, sliced)
- •½ tbsp chili powder
- •½ tbsp ground cumin
- •1 tsp garlic powder
- •½ tsp oregano
- •¼ tsp salt (or to taste)
- •⅛ tsp pepper (or to taste)
- •2 tbsp oil
- •1 tbsp lime juice
- •tortillas (for serving)
- •avocado (for serving)
- •shredded cheese (for serving)
- •sour cream (for serving)
- •salsa (for serving)
- •lime wedges (for serving)
- •non-stick cooking spray (or oil, for the skillet)
Instructions
- 1
Prepare the fajita marinade by adding all marinade ingredients to a small mixing bowl and whisking together.
- 2
Cut the chicken breasts into 1/2- to 1-inch-wide strips.
- 3
Place the chicken strips in a large mixing bowl and pour in 3/4 of the prepared marinade.
- 4
Toss the chicken in the marinade to coat, then refrigerate for 20 to 30 minutes or overnight.
- 5
Slice the bell peppers and onion into thin strips and set aside.
- 6
Pour the remaining 1/4 of the marinade over the vegetables and toss to coat.
- 7
Heat a large skillet with non-stick cooking spray or oil over medium heat.
- 8
Add the sliced vegetables and sauté until softened yet still crisp.
- 9
Set the cooked vegetables aside on a plate.
- 10
Place the marinated chicken in the skillet and cook for about 2 to 3 minutes per side, or until the strips are cooked through.
- 11
Add the vegetables back to the skillet with the cooked chicken and season with salt and pepper to taste.
- 12
Serve in tortillas with avocado, shredded cheese, sour cream, salsa, and lime wedges as desired.
FAQ
Nutrition (per serving)
Calories
152
Protein
19g
Fat
6g
Carbs
5g
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