Chicken Fajitas Recipe
Packed with fresh greens, this Chicken Fajitas is tender crisp and can totally be prepped ahead of time, so you'll surely have your dinners ready in no longer than 20 minutes! You won’t have to spare no effort to make it at all.To have a full meal (~700 calories), serve each portion of chicken fajitas with one serving of chicken tortilla soup.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 servings
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/2 tsp Kosher salt
- 1 tsp ground black pepper
- 2 tbsp lime juice
- 16 oz skinless boneless chicken breast 2.5 medium, sliced into strips
- 5.3 oz bell pepper 1 medium, sliced
- 5.3 oz onion 1 medium, thinly sliced
- 4 tbsp olive oil
- 3 oz avocado 1/2 medium, thinly sliced
- 8 low sodium tortillas small
In a small bowl, add chili powder, cumin powder, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix together.
In a big bowl, season chicken with the spice mixture, about 2 teaspoons. Let marinate for 15 minutes.
Heat the cast iron pan with 2 tablespoon of olive oil on medium heat. Sear the chicken on both sides until golden, charred and cooked right through (about 6-8 minutes each side). Transfer chicken to a plate, slice into strips.
Heat the pan with olive oil, add bell pepper, onion. Stir-fry until the veggies are tender. Season with the spice blends and lime juice.
Warm tortillas in the oven over low heat (285°F) for 3 minutes.
Fill the tortillas with the chicken, avocado and veggies mixture above. Add more of your favourite toppings.
Serving: 1serving | Calories: 583kcal | Carbohydrates: 54g | Protein: 32g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 610mg | Potassium: 1194mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1771IU | Vitamin C: 56mg | Calcium: 160mg | Iron: 3mg