Sizzling Chicken Fajitas
Ingredients
- • 600 g boneless skinless chicken breasts
- • 3 item bell peppers (mixed colors)
- • 1 item large onion
- • 30 ml olive oil
- • 30 ml lime juice
- • 3 cloves garlic
- • 5 ml ground cumin
- • 5 ml chili powder
- • 5 ml paprika
- • 2.5 ml dried oregano
- • 1.25 ml cayenne pepper
- • 5 ml salt
- • 1 sprinkle black pepper to taste
- • 8 item flour tortillas
- • 120 ml sour cream
- • 100 g shredded cheddar cheese
- • 15 g fresh cilantro
Instructions
- 1
Slice the chicken breasts into thin strips, about 1/2 inch wide.
- 2
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, paprika, oregano, cayenne pepper, salt, and black pepper to create the marinade.
- 3
Add chicken strips to the marinade, toss to coat evenly, and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- 4
While chicken marinates, slice bell peppers and onion into thin strips.
- 5
Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- 6
Remove chicken from marinade and cook in the hot skillet for 5-6 minutes, stirring occasionally, until cooked through and slightly charred. Transfer to a plate.
- 7
In the same skillet, add the sliced peppers and onions. Cook for 4-5 minutes until vegetables are tender-crisp and slightly charred.
- 8
Return the chicken to the skillet with the vegetables, toss everything together, and cook for another minute to combine flavors.
- 9
Warm tortillas by wrapping them in foil and placing in a 350°F oven for 5 minutes, or microwave wrapped in damp paper towels for 30 seconds.
- 10
Serve the sizzling fajita mixture immediately with warm tortillas, sour cream, shredded cheese, and fresh cilantro on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These sizzling fajitas bring restaurant-style excitement to your kitchen with minimal effort. The secret is letting the spiced chicken rest while you char the peppers and onions for that perfect smoky flavor—serve immediately while everything's still sizzling!"
