Chicken Fajitas with Warm Corn Tortillas

Tender chicken breast strips sautéed with colorful bell peppers and sweet onions, served with warm corn tortillas and salsa.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.71/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• quick
• fresh
• crowd-pleaser

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced into strips)
• 1 red bell pepper (sliced into strips)
• 1 yellow bell pepper (sliced into strips)
• 1 yellow onion (sliced)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 6 corn tortillas
• 0.5 cup mild salsa

Instructions

1. Toss the chicken breast strips with 1 tablespoon of the olive oil, ground cumin, mild chili powder, and 1/2 teaspoon of the kosher salt in a bowl.
2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper, yellow bell pepper, yellow onion, and remaining 1/2 teaspoon kosher salt; cook for 5 to 6 minutes until tender-crisp and lightly blistered, then transfer to a plate.
3. In the same hot skillet, add the seasoned chicken strips in a single layer; cook undisturbed for 3 minutes, then stir and cook for another 3 to 4 minutes until golden and cooked through (reaching 165 degrees F).
4. Return the cooked peppers and onions to the skillet, tossing everything together for 1 minute to reheat.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, then serve fajita filling immediately with warm tortillas and mild salsa.

Notes

Cooking peppers and chicken separately allows both to brown properly without steaming in the pan.

Nutrition (per serving)

• Calories: 670
• Protein: 56.8 g
• Carbohydrates: 60.5 g
• Fat: 20.2 g
• Fiber: 4.2 g
• Sodium: 1908 mg
• Saturated Fat: 3 g
• Sugar: 10 g
• Cholesterol: 160 mg