🛒Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil, divided
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 flour tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro
🔧Kitchen Tools Needed
- large bowl
- large skillet
- tongs
- knife
- cutting board
📝Instructions
- 1
In a large bowl, combine lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the chicken strips and toss to coat. Marinate in the refrigerator for at least 30 minutes.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, or until fully cooked and browned. Remove the chicken from the skillet and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
- 4
Return the chicken to the skillet and toss with the vegetables until everything is well combined and heated through, about 2 minutes.
- 5
Warm the flour tortillas according to package instructions.
- 6
Serve the chicken and vegetable mixture in the warm tortillas. Add optional toppings such as sour cream, guacamole, salsa, shredded cheese, and chopped cilantro.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used as an alternative to breasts. They provide additional flavor and remain juicy during cooking.
How can I make the fajitas spicier?
To add more heat, incorporate a sliced jalapeño or a pinch of cayenne pepper to the marinade or while cooking the vegetables.
