Marinated Chicken Fajitas w/ Chicken Breast
These delicious marinated chicken fajitas are made with chicken breast meat for a lean and healthy dinner option everyone will love!
Servings: 6 servings
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5-2 lbs)
- 1/4 cup olive oil
- 2 bell peppers Keep in mind that red, orange, and yellow are sweeter, whereas green has a little more on the bitter side.
- 1 onion Red, yellow, or white will do.
- 2 TBSP taco or fajita seasoning
- 2 limes; one cut into wedges for serving, the other, zested and juiced
- Flour tortillas, for serving
Instructions
MARINATING
- Cut the chicken breasts into 1/2-inch thick strips and place them into a large zip-top gallon bag. Slice the bell peppers into strips, cut the onions into 1/2-inch thick wedges, and toss them into the bag with the chicken; set aside.
- Whisk the olive oil, lime juice, lime zest, and 2 heaping TBSP of taco or fajita seasoning in a small bowl. Pour this mixture into the gallon bag over the chicken and veggies. Seal the bag shut, pushing out any excess air, and shake/massage the bag to distribute the marinade, ensuring to coat everything evenly.
- Put the bag in the fridge for up to 4 hours. (See notes for instructions if marinating for longer than 4 hours.)
COOKING THE CHICKEN FAJITAS
- About 15 minutes before cook time, remove the chicken and veggies from the fridge. Let it come to room temp—this helps to get a more even cook on the chicken.
- Heat a skillet over high-heat and when it’s hot, reduce the temperature to medium-high. Transfer the contents of the bag into the skillet and stir everything around. Arrange the chicken to touch the bottom of the pan. This way the chicken gets the most heat and it all cooks at the same time.
- Let everything cook untouched for about 3 minutes, then stir, flipping the chicken tenders over in the process. Cook for another 3 minutes. (Take note: chicken tenders usually take about 6 minutes total to cook on the stovetop, but because they’re sharing the pan with so many veggies here, plan for a few extra minutes.)
- When the chicken tenders reach an internal temperature of 160-165º F, remove the skillet from the heat.
- Serve with tortillas and lime wedges, and dress them up to your preference!
Notes
If you're marinating for longer than 4 hours, omit the lime juice in the marinade and add it once everything is in the pan cooking. Marinating meats in acidic liquids for too long breaks down the meat and results in a sad, mushy texture.
Be sure to check the post above for more recipe tips, storage suggestions, and serving ideas.