Description
Sizzling, takeout-style chicken fajitas made in one skillet with a simple homemade seasoning, juicy chicken, and quick-sautéed peppers and onions.
Ingredients
Scale
- 3 boneless skinless chicken breasts
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 2 tablespoons olive oil
- 1/2 lime
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Tortillas, for serving (optional)
- Sour cream, for serving (optional)
- Pico de gallo, for serving (optional)
- Avocado, for serving (optional)
Instructions
- Mix the seasoning: In a small bowl, stir together chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper.
- Season the chicken: Sprinkle the seasoning generously on both sides of the chicken and press it in with your fingers.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken for about 7 to 8 minutes per side, until cooked through. Transfer to a plate to rest for a couple minutes.
- Slice the vegetables: While the chicken cooks, thinly slice the bell peppers and onion.
- Sauté the vegetables: In the same skillet over medium heat, sauté peppers and onion for 4 to 5 minutes, stirring often, until crisp-tender.
- Slice the chicken: Cut chicken into strips (slice thinner if you like).
- Toss and serve: Add chicken back to the skillet, squeeze in fresh lime juice, and toss to combine. Serve with tortillas and toppings like sour cream, pico de gallo, and avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 137 kcal
- Sugar: 3 g
- Sodium: 275 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 36 mg
