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side shot of Chicken Fajitas
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4.62 from 13 votes

Chicken Fajitas Recipe and Marinade

An easy fajitas recipe that tastes as good as the restaurant version. Made with bell peppers, onions, and a homamade fajita marinade.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 people
Author: Rena

Ingredients

  • 1 pound thin boneless skinless chicken breasts
  • 2 cups thinly sliced bell peppers of various colors
  • 1 red onion thinly sliced
  • 2 teaspoons olive oil
  • salt and pepper to taste

For the marinade:

  • 3 tablespoons olive oil
  • 1/4 cup lime juice
  • 1 teaspoon  honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ cup water
  • ½ teaspoon  garlic powder
  • ¼ teaspoon  ground black pepper
  • 1 and ½ teaspoons smoked paprika
  • 1 teaspoon  onion powder
  • 1 tablespoon chili powder

Instructions

  • To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag.
  • Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
  • In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
  • Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
  • Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
  • Slice the chicken breasts, then place on top of the reserved peppers and onions and serve immediately.

Notes

  • Use boneless and skinless chicken thighs if you like. But we do prefer that you use chicken breasts.
  • You can use this same recipe and switch out the protein with steaks or shrimp.
  • Do not overcook the chicken or it will come out dry and rubbery.
  • Use one color bell pepper or use all 3 colors.
  • Use avocado oil in place of olive oil.
  • Serve with tortillas, quinoa, or rice.

Nutrition

Calories: 295kcal | Carbohydrates: 12g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 752mg | Potassium: 685mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3085IU | Vitamin C: 103.4mg | Calcium: 29mg | Iron: 1.4mg