Description

This chicken fajita recipe is perfect for busy nights. You can make it fresh by marinating and cooking right away, or prep a freezer-friendly kit with juicy chicken, sweet bell peppers, and large onions in a zesty marinade to save for later.

Ingredients

Boneless skinless chicken breast (1.5 lbs)
Olive oil (3 tbsp | 45ml)
Lemon juice (from 2 lemons | about 3 tbsp | 45ml)
Salt (½ tsp)
Taco seasoning (6 tsp)
OPTIONAL TOPPINGS: shredded lettuce, cheese, sour cream, guacamole, pico, etc.

Sweet bell peppers, sliced (3 medium)
Red onion, sliced lengthwise (1 medium)
Taco-size tortillas (8, 6-inch)
Limes (2, for serving)

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Instructions

Make the marinade by whisking together olive oil (3 tbsp), lemon juice (from 2 lemons), salt (½ tsp), and taco seasoning (6 tsp) until combined.
Place boneless skinless chicken breast (1.5 lbs) thinly sliced in a ziplock bag or airtight container. Pour in the marinade and mix gently to coat evenly. Marinate for at least 2 hours.
Heat a cast iron skillet or cast iron grill pan over medium-high heat. Add the marinated chicken and sear until browned and cooked through, flipping occasionally for even color.
Add the sliced sweet bell peppers (3 medium) and red onion (1 medium) to the skillet with a bit of olive oil if needed. Sauté until softened and slightly charred.
Wrap taco-size tortillas in foil and warm in the oven at 350°F for about 15 minutes or heat on a dry skillet until soft and pliable.
Assemble fajitas by filling warm tortillas with cooked chicken and vegetables. Finish with a squeeze of fresh lime and top with your favorite toppings.

Notes

Quick Kit: To turn this into a freezer meal, prepare the marinade and slice all ingredients as described. Package the marinated raw chicken, sliced vegetables, and tortillas separately in freezer-safe bags or containers. Freeze flat for up to 3 months. When ready to eat, thaw the chicken and tortillas overnight in the fridge. Keep the vegetables frozen and cook as instructed above, starting with the chicken, then the vegetables, and warming the tortillas last.

Marinate the chicken for at least 2 hours for best flavor and tenderness.

Use a cast iron grill pan for grill marks without needing an outdoor grill.

When cooking frozen vegetables, add them directly to the hot pan to prevent sogginess.

Warm tortillas in the oven or on a dry skillet for the best texture.

Leftovers store well in the fridge for up to 4 days or freeze up to 3 months.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size:
Calories: 484
Sugar: 7.6 g
Sodium: 785 mg
Fat: 11.1 g
Carbohydrates: 63.8 g
Protein: 34.3 g
Cholesterol: 82.7 mg