Sizzling Chicken Fajitas

Flavorful chicken and colorful bell peppers sautéed to perfection, served with warm tortillas and classic accompaniments for a build-your-own meal experience.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.70/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• spicy
• stir-fry

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into thin strips)
• 2 bell peppers (large, red and green, sliced into strips)
• 1 yellow onion (large, sliced)
• 3 tablespoon olive oil
• 2 teaspoon chili powder
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 lime (juiced)
• 12 flour tortillas
• 0.75 cup sour cream (for serving)
• 0.75 cup salsa (for serving)
• 2 avocados (for guacamole)
• 1 cup white rice (uncooked)
• 2 cup water

Instructions

1. Combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper in a small bowl. This is your fajita seasoning.
2. Toss the sliced chicken breast with 1 tablespoon of olive oil and half of the fajita seasoning until well coated.
3. In a large skillet or cast iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the pan and set aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet, then add the sliced bell pepper and yellow onion. Sauté for 7-10 minutes, or until vegetables are tender-crisp. Add the remaining fajita seasoning and cook for another 1-2 minutes, stirring constantly.
5. Return the cooked chicken to the skillet with the vegetables. Squeeze the juice from the lime over everything and stir to combine. Cook for 1-2 minutes more to heat through.
6. While the chicken and vegetables are cooking, prepare the white rice. In a small saucepan, combine 1 cup white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.
7. Warm the flour tortillas according to package directions (microwave, oven, or pan). Prepare guacamole if using, by mashing 2 avocados and seasoning with a pinch of salt and a squeeze of lime juice.
8. Serve the chicken and vegetable mixture in warm flour tortillas with white rice, sour cream, salsa, and guacamole on the side.

Notes

To make guacamole, simply mash ripe avocados with a pinch of salt and a squeeze of lime juice. For extra spice, add a pinch of cayenne pepper to the fajita seasoning.

Nutrition (per serving)

• Calories: 520
• Protein: 37.5 g
• Carbohydrates: 45.1 g
• Fat: 20.3 g
• Fiber: 6.8 g
• Sodium: 750 mg
• Saturated Fat: 4.5 g
• Sugar: 3.2 g
• Cholesterol: 80 mg