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Easy Chicken Fajitas

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs sliced into strips
  • 3 tbsp olive oil divided
  • 2 tbsp lime juice fresh
  • 2 cloves garlic, minced
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 8 small flour or corn tortillas warmed
  • 1 lime, cut into wedges for serving
  • 2 tbsp fresh cilantro, chopped for garnish, optional

Method
 

  1. In a bowl, whisk together 2 tablespoons of the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add the sliced chicken to the marinade and toss to coat. Let it sit for at least 15 minutes at room temperature, or up to 8 hours in the fridge.
  3. Heat the remaining 1 tablespoon of olive oil in a large cast iron skillet or heavy pan over medium-high heat.
  4. Add the chicken in a single layer, reserving the extra marinade in the bowl. Cook for 5-6 minutes, stirring occasionally, until browned and cooked through to 165F internally.
  5. Transfer the chicken to a plate and tent with foil to keep warm.
  6. Add the sliced peppers and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened and lightly charred at the edges.
  7. Return the chicken to the skillet with the peppers and onion. Pour in any reserved marinade and toss everything together for 1-2 minutes until heated through and sizzling.
  8. Remove from heat and squeeze fresh lime juice over the top. Serve immediately in warm tortillas, topped with cilantro and extra lime wedges.

Notes

This recipe is completely halal and alcohol-free. Use halal-certified chicken. Chicken thighs work well in place of breasts for extra juiciness, just check they reach 165F internally. Store leftovers in an airtight container in the fridge for up to 3 days.