Classic Chicken Fajita
Homemade better-than-restaurant classic, Mexican chicken fajita that everyone loves. This easy versatile recipe comes together in no time making it perfect for weeknights and meal prep.
Equipment
- Cast iron skillet or large frying pan
Ingredients
- 1½ lbs boneless skinless chicken breast, about 3-4 breasts depending on the size
- 3 bell peppers, mixed or one color thinly sliced
- 2 medium poblanos or 1 green bell pepper thinly sliced
- 1 large onion, I like red for color thinly sliced
- 1-2 tbsp olive, avocado or any mild unflavored oil
Seasoning
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp Mexican or regular oregano
- ½ tsp sweet paprika
- ½ tsp each sea salt and black pepper
Serving Suggestions
- small tortillas
- sour cream
- pico de Gallo, drained
- avocado slices or guacamole
- Mexican hot sauce
- grated Monterey Jack cheese
Instructions
- To a small bowl add the oil and fajita seasoning. Mix well. Brush the fajita seasoning oil mixture on both sides of the chicken use your fingers to every coat the chicken.
- Heat a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side. Once the chicken has finished cooking, transfer it to a plate and let it rest for 5 minutes.
- Add the sliced bell peppers, poblano, and onion to the same skillet over medium heat and sauté for 4-5 minutes, sauteeing frequently. When the bell peppers are slitty charred and starting to soften they're done.
- Meanwhile slice the chicken breasts into strips. Add the chicken back to the skillet, add a squeeze of fresh lime juice and stir everything together.
- Serve right away with warm tortillas and fixings you like. We like guacamole, sour cream, hot sauce and extra lime juice. Leftovers make excellent rice bowls.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!