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Sizzling Chicken Fajitas with Peppers and Onions

Sizzling Chicken Fajitas with Peppers and Onions Made Easy

Enjoy these vibrant Sizzling Chicken Fajitas with Peppers and Onions, perfect for gatherings and customization.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pieces Chicken Breasts Thighs can be used for added moisture.
  • 1 teaspoon Salt Adjust based on dietary needs.
  • 2 tablespoons Canola or Extra Virgin Olive Oil Choose based on flavor preference.
  • 1/4 cup Cilantro Fresh herb; substitute parsley for milder taste.
  • 1 piece Jalapeño Pepper Omit for a milder dish.
  • 2 cloves Garlic Minced; garlic powder is an alternative.
  • 2 tablespoons Lime Juice Lemon juice works as a substitute.
  • 1 teaspoon Ground Cumin Adjust based on spice tolerance.
  • 1 teaspoon Chili Powder Enhances the depth of flavor.
For the Sauté
  • 1 piece Onion Red onion is a milder substitute.
  • 3 pieces Bell Peppers Use three colors for sweetness and crunch.
For the Tacos
  • 8-12 pieces Flour Tortillas Corn tortillas for gluten-free option.
For Toppings
  • 1 piece Avocado Adds creaminess and richness.
  • 1 cup Salsa Customize with your favorite flavors.
  • 1/2 cup Sour Cream Greek yogurt is a lighter alternative.
  • 1 cup Lettuce Brings crunch; use any leafy greens.

Equipment

  • cast iron skillet

Method
 

Preparation Steps
  1. Slice the chicken breasts in half horizontally to create thinner cutlets.
  2. In a medium bowl, combine cilantro, jalapeño, garlic, oil, lime juice, salt, cumin, and chili powder. Whisk until well-blended.
  3. Coat the chicken cutlets in the marinade and refrigerate for at least 30 minutes.
  4. Heat a cast iron skillet over high heat. Add oil and sear the marinated chicken cutlets for 2-3 minutes on each side until golden-brown.
  5. In the same skillet, add sliced onions and bell peppers. Sauté on high heat for 4-5 minutes until charred and tender.
  6. Slice the rested chicken against the grain into strips and mix with the sautéed vegetables.
  7. Warm the tortillas in a skillet and serve the chicken and vegetables on a platter for DIY tacos.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 70mgCalcium: 150mgIron: 3mg

Notes

Allow the chicken to marinate for at least 30 minutes. Create a DIY taco bar at your gatherings for customization.

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