Chicken Fajitas
Last Updated on January 1, 2023 by Jacqueline Rafidi
Who doesn’t love fajitas? My favorite way to make them is to season the meat very well – chicken in this case, obviously. Let it sear and develop a nice crispy and golden exterior, keep it on a plate to rest for a bit before slicing them into fajita strips. Once the pan picks up all those flavorful brown bits, that’s when I cook up the peppers and onions with a touch of extra salt. Serve these with all the typical fajita favorites like charred tortillas, guacamole, salsa, and crema (we actually use Greek yogurt in place of crema because we always have it on hand anyways). And DEF don’t forget the pickled carrots and jalapenos, cilantro, and lime! You’re going to love these! Make sure to use any leftovers on top of a nice bed of greens, a squeeze of lime and all the other serving suggestions! Can’t go wrong with a fajita salad! #leftoversovergreens Don’t forget to share a picture of these with me when you make them and message me a picture or tag me on Instagram @thebitewithjackie
Ingredients:
2.5-3 lbs chicken thighs OR fileted chicken breasts
1 Tbsp paprika
1 Tbsp oregano
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp smoked paprika
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, (optional – OR you can use a poblano pepper for something smaller and a bit more spicy)
Salt and pepper to taste
Avocado oil or any neutral oil for cooking
Serving suggestions (Use any combination of the following for the perfect fajita bar):
Charred/warm tortillas
Slices of lime
Guacamole
Salsa
Crema (or in our case Greek yogurt)
Pickled carrots and jalapenos
Avocado
Cilantro
Tapatio hot sauce
Tortilla chips
Rice & beans
Directions:
Trim most of the fat off the chicken – especially if using chicken thighs. Add all the pieces to a bowl with all the spices, salt and pepper and 2 Tbsp avocado oil. Mix the chicken and spices together so every piece is coated well with the seasonings. Heat a large nonstick skillet with 3 Tbsp oil on medium-high heat. Add the chicken in segments leaving enough space between each piece to make sure they each develop a crust. Flip them over and let them sear on the other side. Once fully cooked through, remove from heat and set aside, continue cooking the remainder of the chicken.
Once the chicken is all cooked, add in the onions and bell peppers with a bit of salt and another tsp of oil if your pan needs it. Let it cook till charred and still has a bit of crunch. Remove them from the pan. Cut the chicken into fajita strips and serve it with the cooked peppers and onions along with your selection from the serving suggestions. I love these with charred tortillas, hot salsa, avocados or guac, lots of fresh cilantro and a squeeze of lime juice. Sahtein & Enjoy!
Chicken Fajitas
Ingredients
- 2.5-3 lbs chicken thighs OR fileted chicken breasts
- 1 Tbsp paprika
- 1 Tbsp oregano
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 small onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper (optional – OR you can use a poblano pepper for something smaller and a bit more spicy)
- Salt and pepper to taste
- Avocado oil or any neutral oil for cooking
Serving suggestions (Use any combination of the following for the perfect fajita bar):
- Charred/warm tortillas
- Slices of lime
- Guacamole
- Salsa
- Crema or in our case Greek yogurt
- Pickled carrots and jalapenos
- Avocado
- Cilantro
- Tapatio hot sauce
- Tortilla chips
- Rice & beans
Instructions
- Trim most of the fat off the chicken – especially if using chicken thighs. Add all the pieces to a bowl with all the spices, salt and pepper and 2 Tbsp avocado oil. Mix the chicken and spices together so every piece is coated well with the seasonings. Heat a large nonstick skillet with 3 Tbsp oil on medium-high heat. Add the chicken in segments leaving enough space between each piece to make sure they each develop a crust. Flip them over and let them sear on the other side. Once fully cooked through, remove from heat and set aside, continue cooking the remainder of the chicken.
- Once the chicken is all cooked, add in the onions and bell peppers with a bit of salt and another tsp of oil if your pan needs it. Let it cook till charred and still has a bit of crunch. Remove them from the pan. Cut the chicken into fajita strips and serve it with the cooked peppers and onions along with your selection from the serving suggestions. I love these with charred tortillas, hot salsa, avocados or guac, lots of fresh cilantro and a squeeze of lime juice. Sahtein & Enjoy!
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