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Our Chicken Fajitas recipe is truly a delicious and easy one pot recipe. Our skillet chicken fajitas are perfect for tacos and more!
Delicious Chicken Fajitas Recipe in cast iron skillet EASY CHICKEN FAJITAS RECIPE A favorite dish we always love ordering at a Mexican restaurant are chicken fajitas. Because we can’t eat out everyday, we started cooking chicken fajitas at home so that we can have them on a regular basis and customize the flavors and spices to our liking. This easy chicken fajitas recipe is one of those one-pot meals that is so simple, it’s really easy to satisfy those cravings for Mexican recipes at home. There’s no reason to take the family out when you can easily make this homemade fajitas recipe. It’s also very flexible because we’ll use the chicken fajitas mixture in tortillas as chicken tacos, quesadillas and in a chicken fajita salad. So everyone in the family can customize this fajitas recipe to their own style.
Delicious Chicken Fajitas Recipe for Fajitas Tacos on plate
VIDEO FOR CHICKEN FAJITAS RECIPE:
Made with boneless skinless chicken breast, this healthy chicken fajitas recipe is great for those who are calorie counting and looking for a low fat chicken recipe. But for those who want more flavor, you can use boneless skinless chicken thigh meat. The thigh meat will certainly add more flavor to the fajitas. The marinade for the chicken uses many spices but what makes this recipe so great is using Worcestershire sauce. The Worcestershire is only about 1 teaspoon, but it makes a tremendous difference to the chicken fajitas. Feel free to add more if you want for added flavor.
EASY SKILLET CHICKEN FAJITAS RECIPE
1/4 cup (60 ml) vegetable oil or grape seed oil (for marinade) 3 cloves garlic , minced 1/2 teaspoon (4 ml) Kosher salt or sea salt, or to taste 1 Tablespoon (15 ml) Worcestershire sauce 1 teaspoon (5 ml) chili powder 1/2 teaspoon (2.5 ml) cumin 1/3 teaspoon (2.5 ml) paprika 1/2 teaspoon (2.5 ml) sugar , optional 1 Tablespoon (15 ml) lime juice or lemon juice FOR FAJITAS 1 pound (454 g) boneless skinless chicken breast or chicken thighs , sliced into thin strips 1 Tablespoon (15 ml) vegetable oil or grape seed oil (for cooking) 2 onion , sliced 1 large bell pepper , sliced thin 1 jalapeno pepper , seeded and minced (optional) OPTIONS FOR SERVING ALONGSIDE
Flour or corn tortillas for gluten free shredded cheese , optional sour cream , optional salsa INSTRUCTIONS
Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, optional sugar and lime/lemon juice. Add chicken to the marinade, then cover and chill for about 20 minutes. Marinating chicken
Cook the Vegetables: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers and minced jalapeños (optional). Sear the peppers and onion until slightly charred. Remove pepper and onion mixture to bowl. Put aside. Vegetables cooking in pan Cook the Chicken: In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade. Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well. Chicken cooking in pan Serve with corn or flour tortilla, cheese, sour cream or fresh salsa.