Chicken Fajitas
Servings: 4 servings (8 fajitas total)
Calories: 200cal
Equipment
- Large heavy bottomed skillet such as cast iron, with a lid
Ingredients
- 1 pound boneless skinless chicken breasts
- ½ cup green bell pepper
- ½ cup red bell pepper
- ½ cup yellow bell pepper
- ½ cup red onion
- 1 Tablespoon olive oil
- 8 fajita sized tortillas corn or flour
Fajita Marinade
- ¼ cup low sodium soy sauce
- ¼ cup water
- ½ Tablespoon minced garlic
- 2 Tablespoons chopped fresh cilantro leaves
- 1 ½ Tablespoons chopped jalapeno pepper
- ½ teaspoon salt
- ½ Tablespoon ground cumin
- ¾ teaspoon paprika
- 2 teaspoons liquid smoke
- ¾ teaspoon garlic powder
- 1 ½ Tablespoons lime juice
Instructions
- Cut chicken into strips and place in a zipper gallon bag or glass dish.1 pound boneless skinless chicken breasts
- Mix all marinade ingredients together and pour over chicken.1/4 cup low sodium soy sauce, 1/4 cup water, 1/2 Tablespoon minced garlic, 2 Tablespoons chopped fresh cilantro leaves, 1 1/2 Tablespoons chopped jalapeno pepper, 1/2 teaspoon salt, 1/2 Tablespoon ground cumin, 3/4 teaspoon paprika, 2 teaspoons liquid smoke, 3/4 teaspoon garlic powder, 1 1/2 Tablespoons lime juice
- With gloved hands, toss and coat the chicken thoroughly.
- Cover and allow meat to marinate for at least 1 hour or up to 12 hours.
- While meat is marinating, cut all bell peppers and the red onion into strips. Cover with plastic wrap until ready to cook.1/2 cup green bell pepper, 1/2 cup red bell pepper, 1/2 cup yellow bell pepper, 1/2 cup red onion
- When ready to cook, heat olive oil in skillet over medium-high heat until shimmering.1 Tablespoon olive oil
- Add half of the vegetables and saute for 1-2 minutes, stirring occasionally.
- Remove chicken from marinade and add to the skillet. Set aside any leftover marinade.
- Cook chicken with vegetables, stirring frequently, until no pink remains.
- Add remaining vegetables and remaining marinade (if any) to the skillet. Saute for 1-2 minutes.
- Turn heat down to medium and cover pan, allow to cook for an additional 3-5 minutes, or until peppers and onions are tender.
- Serve with tortillas and fresh limes for squeezing!8 fajita sized tortillas
Notes
- You can substitute boneless skinless chicken thighs for the chicken breasts.
- How long you cook the peppers and onions is up to you. Cook them until they have a light char if desired!
- Depending on how much heat you like in a recipe, remove seeds and pith before chopping the jalapeño peppers. If you prefer more heat, add in some or all of the pith and seeds.
- You can make a full batch of our fajita marinade and use 1 cup for this recipe. Store the remaining marinade in a glass container in the fridge for up to 7 days or freeze it for up to 4 months.
Nutrition
Serving: 1serving (2 fajitas) | Calories: 200cal | Carbohydrates: 8g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1006mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 85mg | Calcium: 28mg | Iron: 1mg
