Sizzling Chicken Fajitas

Strips of seasoned chicken breast and colorful bell peppers are quickly cooked until tender and lightly charred, perfect for wrapping in warm flour tortillas with your favorite toppings.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $5.34/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• savory
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, thinly sliced against the grain)
• 2 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 1 red bell pepper (medium, thinly sliced)
• 1 green bell pepper (medium, thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 9 flour tortillas (small, warmed)
• 0.5 cup sour cream (for serving)
• 0.5 cup salsa (for serving)
• 0.25 cup fresh cilantro (chopped, for serving)

Instructions

1. In a medium bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. This is your fajita seasoning.
2. Toss the thinly sliced chicken breast with 1 tablespoon olive oil and half of the fajita seasoning until evenly coated.
3. In a separate bowl, toss the sliced red bell pepper, green bell pepper, and yellow onion with the remaining 1 tablespoon olive oil and the other half of the fajita seasoning, plus remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
5. Add the seasoned chicken strips to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-5 minutes, stirring occasionally, until cooked through and slightly charred. Remove chicken from the skillet and set aside.
6. Add the seasoned bell peppers and onion to the same hot skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and have a slight char. The vegetables should be sizzling.
7. Return the cooked chicken to the skillet with the vegetables and toss to combine, heating through for 1 minute.
8. Serve the sizzling chicken fajitas immediately with warmed flour tortillas, sour cream, salsa, and fresh cilantro, if desired.

Notes

To warm tortillas, you can wrap them in foil and heat in a preheated oven at 350°F for 10-15 minutes, or microwave for 30 seconds until warm.

Nutrition (per serving)

• Calories: 710
• Protein: 73.5 g
• Carbohydrates: 44.2 g
• Fat: 27.8 g
• Fiber: 8.7 g
• Sodium: 1250 mg
• Saturated Fat: 8.5 g
• Sugar: 7.5 g
• Cholesterol: 190 mg