A big skillet of hot, sizzling chicken fajitas is an easy way to liven up a weeknight meal. Set it out with flour tortillas and all your favourite toppings. I even love to load it all up on top of a salad, with a hearty helping of homemade guacamole too.
How to Make Sizzling Chicken Fajitas
In a small bowl, combine spices with 2 tbsp olive oil and lemon juice.
Toss marinade with chicken strips in a large sealable plastic bag. Seal and refrigerate for 4 hours.
Heat remaining oil in a large frying pan on medium-high heat. Sauté peppers and onion for 5 minutes, or until tender crisp. Remove from the pan and set aside.
Remove chicken from bag and discard any remaining marinade. Sauté chicken for 6-7 minutes or until no longer pink.
Add vegetables back into the pan and toss together. Sauté for one minute.
Garnish with fresh cilantro. I can just love the smell of it and that extra punch of flavour.
Serve with flour tortillas and your favourite toppings – sour cream, taco sauce, guacamole, salsa, green onions, cheese.
Sizzling Chicken Fajitas
Author: Amanda - Life at Cloverhill
Ingredients
- 4 tbsp olive oil, divided
- 2 tbsp lemon juice
- 1-1/2 tsp oregano
- 1-1/2 tsp cumin
- 1-1/2 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp red pepper flakes
- 2 lbs boneless skinless chicken breasts, cut into thin strips
- 2 peppers (red, green, yellow or orange), cut into thin strips
- 1 small red onion, thinly sliced
- optional: fresh cilantro, chopped
- flour tortillas
- toppings: sour cream, guacamole, salsa, green onions, cheese
Instructions
- In a small bowl, combine spices with 2 tbsp olive oil and lemon juice. Toss marinade with chicken strips in a large sealable plastic bag. Seal and refrigerate for 4 hours.
- Heat remaining oil in a large frying pan on medium-high heat. Sauté peppers and onion for 5 minutes, or until tender crisp. Remove from the pan and set aside.
- Remove chicken from bag and discard any remaining marinade. Sauté chicken for 6-7 minutes or until no longer pink.
- Add vegetables back into the pan and toss together. Sauté for one minute.
- Garnish with fresh cilantro. Serve with flour tortillas and your favourite toppings - sour cream, taco sauce, guacamole, salsa, green onions, cheese.
