Chicken Fajitas

So they aren’t technically speaking Mexican, they are considered Tex-Mex.  Apparently, fajitas, as we know them today, were first introduced around the 1940’s.  Mexican ranch workers were given some of the less tender cuts of meat, specifically skirt steak, when a cow was butchered so they marinated the meat in citrus and spices to tenderize.  Originally fajitas were made exclusively from skirt steak, today we call anything made with fajitas spices a fajita.  I just call them delicious.

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Chicken Fajitas

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 359kcal
This is one of my go-to meals when I need to feed a crowd.  Everyone loves fajitas, add a little guacamole and sour cream and you have an easy meal that you can get on the table in about 30 minutes.
I make a couple batches of the seasoning mix to speed up the prep.
Print Recipe

Ingredients

Fajita Seasoning

  • 2 limes juiced
  • 2 t cumin
  • 1/2 tsp. cayenne pepper
  • 2 t chipotle powered
  • 1 T crushed oregano
  • 1 T chili powder
  • 2 t coriander
  • 4 chicken breasts - boneless and skinless
  • Kosher salt
  • Freshly ground black pepper

For the Fajitas

  • 1 T extra-virgin olive oil
  • 1 green bell peppers - thinly sliced
  • 1 red or orange bell peppers - thinly sliced
  • 1 poblano pepper large
  • 1 large sweet onion - thinly sliced

Instructions

  • Tortillas - OLE Mexican Foods Xtreme Wellness! High Fiber Low Carb 8", only 50 calories!
  • Guacamole
  • sour cream
  • Cut chicken into strips.
  • Mix spices together in a bowl or jar
  • Toss chicken with fajita seasoning mix and juice of 1 lime
  • Cover and refrigerate while you prep the fajitas vegetables
  • In a dutch oven or a large skillet ( I personally use an electric wok so I can cook on sear, I like a little char on my veggies and chicken), over medium heat, heat olive oil
  • Season bell peppers, poblano, and onion with salt and pepper and juice of 1/2 a lime.
  • Cook bell peppers, poblano, and onion until they soften and start to become soft about 5-6 minutes.
  • Remove from the skillet and set aside
  • Add more olive oil and add chicken. Keep the temperature on medium high
  • Add veggies on top of the chicken
  • Let chicken cook undisturbed for 6 minutes, you want to get a little bit of caramelization.
  • Toss and continue cooking for another 6-10 minutes until a little charred.
  • Squeeze 1/2 a lime and serve immediately with tortillas, guacamole, and sour cream.

Notes

Substitute beef, pork or shrimp for a little variety.  Or create your own combo.

Nutrition

Calories: 359kcal | Carbohydrates: 16g | Protein: 50g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 349mg | Potassium: 1223mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1360IU | Vitamin C: 90.6mg | Calcium: 87mg | Iron: 3.2mg
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1 Comment

  1. Kate M.
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    My favorite

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