Chicken Fajitas Recipe

This chicken fajitas recipe always makes the most tender, juicy, flavorful chicken fajitas that are loaded with flavor and easy to make!

Ingredients

For the Chicken Fajita Marinade

• 3 tablespoons olive oil
• 1/4 cup lime juice
• 1/4 cup water
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika (or use sweet paprika)
• 1 tablespoon ancho powder (also try guajillo powder – or more to taste – I often use 2 tablespoons)
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• Salt and black pepper to taste (I use 1/2 teaspoon sea salt and 1/4 teaspoon black pepper)
• Chili flakes to taste

For the Chicken Fajitas

• 1 tablespoon olive oil
• 1.5 pounds chicken breast, sliced into bite-sized pieces
• 2 large bell peppers, sliced (use colorful bells – red, yellow, orange, or green)
• 2 jalapeno peppers, sliced (optional for spicier chicken fajitas – use green bell pepper for milder fajitas)
• 1 large onion, sliced
• 12 flour tortillas, warmed (you can use corn tortillas if you’d prefer)

Fixings as Desired

• Chopped tomatoes
• Pico de gallo
• Homemade guacamole or avocado slices
• Hot sauce
• Shredded cheese
• Spicy chili flakes
• Fresh chopped cilantro

Directions

Prepare the Marinade

1. Whisk Marinade Ingredients:
   In a large bowl, whisk together the olive oil, lime juice, water, minced garlic, smoked paprika, ancho powder, cayenne pepper, onion powder, oregano, brown sugar, cumin, salt, black pepper, and chili flakes until well combined.
2. Marinate Chicken:
   Add the sliced chicken to the marinade and toss to coat evenly. Marinate for at least 5 minutes. For best results, marinate for a minimum of 30 minutes or overnight in the refrigerator, covered, for a more developed flavor.

Cook the Chicken

1. Heat Pan:
   Heat a large cast iron pan to medium heat and add olive oil.
2. Cook Chicken:
   Add the marinated chicken to the pan and cook for 4-5 minutes per side or until cooked through. Remove the chicken from the pan and set aside.

Cook the Vegetables

1. Add More Oil:
   Add olive oil to the pan if needed.
2. Cook Peppers and Onions:
   Add the sliced bell peppers, jalapeno peppers (if using), and onion to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are caramelized and softened.

Combine and Serve

1. Return Chicken to Pan:
   Return the cooked chicken to the pan and heat through, mixing it with the cooked vegetables.
2. Warm Tortillas:
   Warm the tortillas in a dry skillet over medium heat or in the microwave.
3. Assemble Fajitas:
   Serve the chicken and vegetable mixture on the warmed tortillas. Top with your favorite fixings such as chopped tomatoes, pico de gallo, homemade guacamole, hot sauce, shredded cheese, spicy chili flakes, and fresh chopped cilantro.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving.
• Freezing: The marinated uncooked chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
• Serving Suggestions: These chicken fajitas pair wonderfully with a side of Mexican rice, refried beans, or a fresh green salad.
• Customization: Feel free to adjust the heat level by adjusting the amount of cayenne pepper and jalapenos. For extra flavor and nutrition, you can also add other vegetables like mushrooms or zucchini.

Enjoy this easy and delicious Chicken Fajitas Recipe, perfect for a quick weeknight dinner or a festive gathering!