Chicken Fajita Recipe (Easy & Flavorful) | Best Fajita Recipe

 

Chicken Fajita is one of the easiest and tastiest food on Saturday night. It is one of our favorite food of all time. It takes about 20 minutes to make. This is a classic Mexican recipe, in which the chicken is cooked juicy. Then it is tossed with black pepper and onion.

I have used a combination of red and yellow peppers in it. This recipe takes the least amount of time to prepare and cook. Serve them with sour cream, Pico de Gallo, and gouache, and the go-ahead for a special treat and make flour tartlets!

If you like extra spice on your fajita, add some chili powder, red pepper, or paprika! Serve with onions and colorful bell peppers and traditional corn tortillas for the best dinner. For the low-carb option, wrap them in lettuce leaves. These excellent chicken fajitas are very versatile!

What Does "Fajita" Mean?

The word "fajita" refers to a skirt stack. It was traditionally made with a girl skirt stack, but now it can also be made with chicken and prawns.

55-minutes Chicken Fajita recipe

Prep time: 10 minutes

Cook time: 15 minutes

Marinade: 30 minutes

Total time: 55 minutes

Course: dinner

Cuisine: Mexican

Servings: 4 servings

INGREDIENTS.

FOR THE CHICKEN:

·         1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts

·         Salt

·         2 tablespoons canola, safflower, peanut, or extra virgin olive oil

·         1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips

·         3 bell peppers of various colors, sliced into 1/4-inch strips

For the marinade:

·         2 tablespoons lime juice

·         3 tablespoons extra virgin olive oil

·         1 garlic clove, minced

·         1/2 teaspoon salt

·         1/2 teaspoon ground cumin

·         1/2 teaspoon chili powder

·         1/2 jalapeño, seeded and minced

·         1/4 cup chopped cilantro

For serving: 

·         8 to 12 flour tortillas

·         Salsa

·         Sliced avocado

·         Sour cream

·         Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Watch The Video Of Chicken Fajita.

METHOD.

Cut thick chicken breasts in half horizontally:

Chicken breast sizes vary. If you have meat breasts of one and a half pounds or more, you can cut them in half horizontally, the center thickness should be about 1/2 inch to 3/4 inch thick. (We do not recommend beating chicken breasts, as doing so will not give your fajita the right consistency.)

Marinate chicken:

Mix all the marinade ingredients in a bowl or plastic container. After mixing the marinade ingredients, add the chicken and mix well. Now cover the bowl or plastic container and refrigerate for 30 minutes or 8 hours at room temperature.

Remove the chicken from the marinade:

Now clean the marinade with chicken and sprinkle salt on it.

Sear chicken on high heat:

Heat a tablespoon of oil in a large cast-iron frying pan over high heat for one minute. Once the oil is hot, put the breast pieces in the pan. Cook for 2 to 3 minutes without interruption, until well cooked. After the chest is well cooked, turn the pieces over and cook for another 2 to 3 minutes as before.

Stack seared breasts, cover with foil, and let rest:

Once the other side is saturated, remove it from the pan and place it on a cutting board and cover with aluminum foil for 5 minutes. If you want to test it, cut it into one piece with the tip of a sharp knife. You can put it back in the hot pan for a minute or two if you want.

Sauté peppers and onions:

While the chicken is resting, cook the onion and pepper. Heat a tablespoon of oil in a frying pan. When the oil is hot, add onion and black pepper. Scrape some brown pieces in the pan with a metal spatula and shake the onion pepper and brown bits to coat them in oil.

Spread onion and pepper evenly in the pan. Cook them for 1-2 minutes without interruption. Keep stirring the vegetables while cooking.

Slice the chicken and serve:

Cut the chicken into strips. Serve together with pepper, onion, some hot tortillas, chopped cheese, salsa, guacamole, vinegar, and salt.

Nutrition information.

·         Calories: 140kcal

·         Carbohydrates: 7g

·         Protein: 12g

·         Fat: 7g

·         Saturated fat: 1g

·         Cholesterol: 36mg

·         Sodium: 275mg

·         Potassium: 388mg

·         Sugar: 3g

·         Fiber: 2g

·         Vitamin A: 2160iu

·         Vitamin c: 80mg

·         Calcium: 23mg

·         Iron: 1mg

My Favorite Fajita Toppings.

We like to make it mostly with lettuce, tomato, cheese, homemade salsa, and sour cream but you can make it creative with different toppings. Olives, chopped vegetables such as carrots, cabbage, guacamole, or avocado, are all used as wonderful toppings. Let's do it!

CHICKEN FAJITAS TIPS.

What can I use instead of chicken?

They are amazingly flexible and versatile! To reduce preparation time, use a chicken tender. They are slightly larger than chicken breast strips, so they may take longer to cook. Steak, tofu, and even Portobello mushrooms can be used instead of chicken.

What toppings go on tortillas?

Everyone can use whatever they want for topping. Our favorite toppings include guacamole, Pico de Gallo or salsa, sliced ​​cheese, sour cream, and hot sauce.

Can I make any substitutions?

We have stand-alone recipes for steak and prawns, there are so many things you can add to it! If you like spicy things, then adding bell peppers for poplins or jalapeños would be great.

What should I serve with fajitas?

As side dishes you can serve beans, bell peppers and rice, tomato avocado salad, chicken tortilla soup, or colored corn and bean salad. Serve with some Mexican rice and refried beans. Serve with fresh salsa and some chips with a simple guacamole.

Cast iron skillet or pan

I use a cast-iron skeleton for the best saw. To use cast iron, make sure you cook it properly beforehand so that the meat does not stick to the base. If you do not have cast iron, you can use a non-stick pan.

How Do I Season Chicken for Fajitas?

They are flavored with easy homemade fajita seasoning. While you can also buy fajita seasoning packets from the market, it seems to me that the use of your spices not only enhances the taste but also reduces the salt and additives. You can use taco spice in a pinch. Add a little extra crushed cumin if you have one.

Marinade: I add olive oil and some lemon juice to make the marinade. Starting with the chicken, I put it to sit in the marinade and at the same time prepare the rest of the ingredients.

DO YOU NEED A CAST-IRON SKILLET?

Cast iron skeletons are great for cooking chicken. This gives it a nice charm and improves the taste as much as possible. Be sure to season the cast iron properly to prevent it from sticking. If you do not have a cast-iron pan, you can use a stainless steel pan instead of a cast iron pan.

CAN YOU MEAL PREP CHICKEN FAJITAS?

Absolutely! Boiled chicken and vegetables will be refrigerated for 5 days. Simply place them in an airtight container and then reheat them before adding them to a tortilla or salad for reuse.

Conclusion.

The best homemade chicken fajitas are so quick to throw together! The chicken is marinated in the finest juicy lime marinade for a crispy burnt outer edge without any mistakes! Enjoy with onion and bell pepper strips.