This easy chicken fajitas recipe with a homemade, simple fajita seasoning mix flavors lean chicken breast, onion, and a rainbow of bell peppers that’s juicy and delicious and ready to eat in just about 30 minutes.
When it comes to Mexican food, I am not the type of gal who goes for a plain and lonely meat or chicken stuffed tortilla. No way. Not me. Load my soft and fluffy flour tortilla with juicy chicken and some serious veggie crunch coated in a flavor bombed Mexican spice mix, and you’ll find THAT is the type of gal I am.
Cooked in foil,these chicken fajita foil packet dinners超级易于为单独的服务（和炸弹用于露营），但是当我渴望墨西哥餐厅风格的嘶嘶声时，这款煎锅法加豆蔻食谱是所做的。
This easy chicken fajitas recipe could be the defining all-in-one skillet dinner. With a quick marinade in a来自 - 划痕Fajita调味料混合, the already lean chicken breast stays flavorsome and juicy as it cooks quick before kicking it up with antioxidant-rich bell peppers and onion for a flavor-flaved meal that’s ready in just about 30 minutes. If you think that was a mouthful, just wait ’til you taste them.
- 柿子椒of any color including green, red, yellow, and orange
- Yellow or white onion
- From-scratch fajita seasoning mix（见下文）
- Pico de gallo
- Avocado salsa verde
Chicken Fajita Seasoning and Marinade
This homemade fajita seasoning takes less than 5 minutes to make, and since you probably have everything you need already in your pantry, why not go fully-from scratch?
Keep the chicken extra tender by adding 1 tablespoon cornstarch to the spice mix.When added to the dry seasoning and mixed with the wet ingredients, cornstarch helps create a slurry with the chicken juices as they cook, keeping the moisture in the meat and extra juicy.
How to Make Chicken Fajitas from Scratch
Use a cast iron or heavy bottom skillet.Cast iron skillets conduct heat the best, creating a good sear even when juices are present. If you don’t have a cast iron skillet, use your heaviest bottomed pan.
Add oil and lime juice to the fajita spice mix to create the marinade.加入1/4杯油菜或橄榄油，用1石灰的果汁给Fajita调味料并混合得很好。来自石灰汁的酸和犹太盐盐在休息时嫩滑鸡肉。
Marinade and cook the chicken and vegetables separately.I like my chicken fully cooked and my vegetables with some snap, so cooking them in batches separate from one another ensures I get the best of both worlds.
将鸡胸肉切成大约。1/4英寸厚slices and toss with 2/3 of the fajita spice mix marinade.Make sure the chicken is fully coated with the seasoning then rest for 15 to 30 minutes.
Coat the vegetables with 1/3 of the fajita spice mix marinade, and cook.While the vegetables cook, the chicken has more time to mingle with and absorb the marinade. Cook the vegetables just until the onion starts to soften, then transfer to a plate or bowl.
The second side cooks quicker than the first.随着内部温度已经向上翻了起来，鸡肉的第二侧比第一个煮熟。一旦添加蔬菜，还有更多的烹饪才能做出更多的烹饪，所以不要过度过度煮鸡胸肉。
将蔬菜添加回到锅中，以便所有味道结婚和混在一起。Like a great pasta and sauce, bringing these two batches together is where the magic really happens.
How to Meal Prep Chicken Fajitas
This meal is spot-on-perfect for meal prep and can be refrigerated up to 2 days before cooking.
- Prep the chicken and veggies, then mix with the marinade in separate freezer bags or containers.
- Prep the condiments and dressings and keep in the fridge.
- When ready to cook, break out the components and fixin’s, cook, and enjoy!
What to Serve With Chicken Fajitas
- Spanish Rice (Mexican Rice)
- pico de gallo食谱
- Chopped Mexican Kale Salad
- Mango Salsa Recipe
If you make这个食谱，请告诉我！给一个rating on this recipe below and leave a comment, take a photo andtag me on Instagram与#foodyabo快乐8iecrusheats。
The BEST Easy Chicken Fajitas
这始于一个sim容易鸡法士达配方ple homemade fajita seasoning mix that flavors lean chicken breast, onion and a rainbow of bell peppers for a true one-skillet meal that's ready to eat in just about 30 minutes.
Fajita Seasoning Mix
- 1/2茶匙ground cumin
- 1/2茶匙garlic powder
For the Chicken Fajitas
- 1 1/2pounds无骨，皮肤鸡胸肉
- 1batchfajita seasoning mix (recipe below)
- 1/4cup plus 2 tablespoonscanola oil, divided
- 1/2绿色甜椒, cored and seeded
- 1/2红柿子椒, cored and seeded
- 1/2yellow bell pepper, cored and seeded
- 1yellow onion，去皮和减半
Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
Heat the remaining oil in the skilled and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.
This recipe can be prepped and refrigerated 2 days before cooking.
More Mexican Recipe Ideas
- 5成分Chipotle Chicken Taquitos
- Blackened Fish Tacos With Creamy Avocado Sauce
- Chicken Fajita Foil Packet Dinners
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