These Chicken Fajitas are tender, juicy, and packed with flavor. They are made in just minutes in a hot skillet. The Chicken Fajitas, peppers, and onions can be eaten in tortillas, on a salad, or with rice and beans.
Prep Time10 minutesmins
Cook Time8 minutesmins
Servings: 6servings
Calories: 268kcal
Ingredients
2lbsChicken breast(thin or cut in half horizontally to be thin)
Combine the chicken with the fajita seasoning, half of the lime juice and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
Cut the peppers and onions into thin strips.
Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)Remove from skillet and slice into thin slices.
Stir the butter, garlic, and lime juice in and cook for 1 minute. Then remove from heat and stir in the onions and peppers and sliced chicken.
Garnish with fresh cilantro and serve hot. Enjoy!
Notes
Substitutions:
Fajita seasoning– You can use pre-made fajita seasoning bought at the store or homemade. I highly recommend using my homemade fajita seasoning.
Vegetable oil - You can use vegetable oil, canola oil, avocado oil, or any cooking oil that has a higher smoke point.
Bell peppers – You can use any combination of green, red, orange, and yellow sweet bell peppers.
Yellow onion – You can use any variety of onion you like in this recipe. To cut onions for fajitas, I like to cut the ends off then cut the onion in half. Then slice the onion from top to bottom (cut end to cut end) in slices about 1/2″ thick. This gives slices of onion that are not too long, and perfectly sized to fit in a fajita.
Butter – The butter is optional, but I love to use it because it adds both a richness and depth of flavor and that signature sizzle at the end.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.