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To make easy chicken fajitas, gather these key items: - 1 lb boneless, skinless chicken breasts, thinly sliced - 1 red bell pepper, julienned - 1 green bell pepper, julienned - 1 large onion, sliced into half-moons - 3 tablespoons extra virgin olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - 8 small soft flour tortillas - Chopped fresh cilantro (for garnish) - Lime wedges (for serving) The spices in the marinade make your fajitas shine. I use: - Chili powder for heat - Ground cumin for earthiness - Smoked paprika for a rich flavor - Garlic powder for depth These spices blend well with olive oil, salt, and pepper. Mix them with the chicken to let the flavors soak in. Toppings can add fun and flavor to your fajitas. Here are some ideas: - Sliced jalapeños for a spicy kick - Sour cream for creaminess - Guacamole for richness - Shredded cheese for a savory touch Feel free to mix and match. Enjoy your meal with friends and family! For the full recipe, click here. To start, gather your chicken. Use 1 pound of boneless, skinless chicken breasts. Thinly slice the chicken to help it cook quickly. In a mixing bowl, combine the chicken with: - 3 tablespoons extra virgin olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste Mix all these well. Make sure each piece of chicken gets coated. Cover the bowl and let it marinate for at least 15 minutes. If you have time, let it sit for up to 1 hour. This helps the chicken soak up all the yummy flavors. Next, heat a large skillet over medium-high heat. When the skillet is hot, add your marinated chicken. Cook for 5-7 minutes. Stir occasionally to cook evenly. You want the chicken to be fully cooked and tender. Look for no pink inside to know it's done. Once the chicken is cooked, add the vegetables. You will need: - 1 red bell pepper, julienned - 1 green bell pepper, julienned - 1 large onion, sliced into half-moons Sauté these with the chicken for another 5-7 minutes. Stir often. This step softens the vegetables and brings out their natural sweetness. A little char adds great flavor, too! While the chicken and veggies are cooking, warm your tortillas. Use another skillet over low heat. Place each flour tortilla in for about 30 seconds on each side. You want them soft and pliable. If you prefer, you can wrap them in foil. Place the foil in an oven set to warm to keep them hot. Now it’s time to put it all together! Take one warm tortilla and lay it on a plate. Spoon a generous portion of chicken and vegetable mix onto the center. Top it with freshly chopped cilantro. Serve with lime wedges on the side. Squeeze lime juice over the fajitas for a burst of flavor! For the full recipe, check out Sizzling Chicken Fajitas . To get the best taste from your chicken, marinate it. Combine olive oil, spices, and chicken in a bowl. Mix well so every piece gets covered. For full flavor, let it sit for at least 15 minutes. If you have time, an hour in the fridge works even better. The spices will soak in, making each bite delicious. Cook your chicken over medium-high heat. This keeps it juicy and avoids drying it out. Stir the chicken often while cooking. Aim for a golden color and no pink spots. It should take about 5-7 minutes. This method gives you tender chicken that pairs well with the veggies. You can make your fajitas unique by adding your favorite ingredients. Try different veggies like zucchini or mushrooms. You can also swap chicken for beef, shrimp, or even tofu. For extra flavor, add more spices to the marinade. Don't forget toppings like cheese or guacamole for a fun twist. {{image_4}} You can make fajitas without meat. Use veggies like mushrooms, zucchini, and bell peppers. These taste great when grilled or sautéed. Add spices like cumin and chili powder for flavor. You can use the same marinade from the chicken recipe. This way, you keep the taste strong and delicious. If you want a different protein, try beef or shrimp. Thinly slice beef and cook it like chicken. For shrimp, just sauté them for a few minutes until they turn pink. Tofu is also a great choice. Press and cube it, then toss it in the marinade. Cook it until it’s golden brown. Each protein brings its own flavor to the dish. You can change up the marinade for fun. Try adding lime juice for a zesty kick. Honey or agave can add sweetness. You can also mix in fresh herbs like cilantro or oregano. Each mix gives a new twist to your fajitas. Experimenting keeps the dish fresh and exciting. For the full recipe, check out the easy chicken fajitas section. To keep your chicken fajitas fresh, let them cool first. Place the chicken and veggies in an airtight container. Make sure to store any tortillas separately. This way, they won’t get soggy. You can keep the leftovers in the fridge for up to three days. When you’re ready to eat the leftovers, reheating is simple. You can use a skillet on medium heat. Add a splash of water to keep the chicken moist. Stir for about five minutes until everything is hot. If you prefer, you can also use the microwave. Heat in short bursts, stirring in between, until warmed through. If you want to freeze your chicken fajitas, it’s easy! Place the cooled chicken and veggies in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. Just remember to label the bag with the date. When you’re ready to eat, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your easy chicken fajitas anytime! You can make chicken fajitas in the oven or on a grill. For the oven, preheat it to 400°F. Place the marinated chicken and veggies on a baking sheet. Bake for about 20 minutes or until the chicken is done. If you use a grill, heat it up and place the chicken and veggies on skewers. Cook for 10-15 minutes, turning often. Many sides go great with chicken fajitas. Here are a few ideas: - Mexican rice - Refried beans - Corn on the cob - Guacamole - Salsa and tortilla chips These sides add flavor and make your meal more fun. Yes, whole wheat tortillas work well for chicken fajitas. They add a nutty taste and extra fiber. Just warm them up before adding your chicken and veggies. This makes them soft and easy to fold. Homemade chicken fajitas last about 3-4 days in the fridge. Store them in an airtight container to keep them fresh. If you have leftovers, enjoy them for lunch or dinner later in the week. Slice the chicken against the grain for best results. This keeps the chicken tender and juicy. Aim for thin strips, about ¼ inch wide. This helps them cook evenly and makes them easier to eat. For tips on cutting, check the Full Recipe for guidance. You learned about making chicken fajitas from start to finish. We covered key ingredients, step-by-step cooking, tips for great taste, and ways to store leftovers. Whether you choose chicken, beef, or a veggie option, you can customize your dish. Fajitas are simple, fun, and delicious. Remember, the secret lies in good marinating and cooking practices. Enjoy your meal and share it with friends. Fajitas can be an easy way to bring everyone together.

- Easy Chicken Fajitas

Get ready to spice up your dinner with sizzling chicken fajitas! This quick and easy recipe combines tender marinated chicken, colorful bell peppers, and onions, all wrapped in warm flour tortillas. Perfect for a family meal or entertaining guests, these fajitas are bursting with flavor and can be on your table in just 30 minutes. Click through to explore the full recipe and bring a taste of Mexico to your kitchen tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, thinly sliced

1 red bell pepper, julienned

1 green bell pepper, julienned

1 large onion, sliced into half-moons

3 tablespoons extra virgin olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly cracked black pepper to taste

8 small soft flour tortillas

Chopped fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the sliced chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir well to ensure each piece of chicken is evenly coated with the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes; for enhanced flavors, allow it to marinate for up to 1 hour in the refrigerator.

    Cook the Chicken: Preheat a large skillet over medium-high heat. Once the skillet is hot, add the marinated chicken strips. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked, tender, and has no pink remaining in the center.

      Sauté the Vegetables: With the chicken cooked, add the julienned red and green bell peppers, along with the sliced onion to the skillet. Sauté for an additional 5-7 minutes, stirring often, allowing the vegetables to soften and become slightly charred, enhancing their natural sweetness and flavor.

        Warm the Tortillas: As the chicken and vegetables are finishing, place another skillet on low heat. Warm each flour tortilla for about 30 seconds on each side, or until they become soft and pliable. You may also wrap them in foil and place them in an oven set to warm if you'd like to keep them hot.

          Assemble Fajitas: To serve, lay one warm tortilla on a plate. Spoon a generous portion of the sizzling chicken and vegetable mixture onto the center of the tortilla. Sprinkle freshly chopped cilantro on top, and serve with lime wedges on the side for squeezing fresh juice over the fajitas.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              Presentation Tips: Serve the fajitas on a colorful platter, garnished with extra lime wedges and sprigs of cilantro to add a fresh and vibrant touch to the table.