Easy Chicken Fajitas Recipe

I’m back with another Blogger Food Challenge recipe. What do you get when you mix an overworked mom with little time for cooking with chicken breasts and peppers no one ever knows what to do with but we still buy them all the time? 

One of the best and easiest Chicken Fajitas recipes of all time! Okay, well to my family they are at least. Now let’s get started.

Chicken Fajitas

Chicken Fajitas

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons canola or vegetable oil
  • 1 large onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 green bell pepper

Marinade Ingredients:

  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Directions:

  1. Whisk together the ingredients for the marinade in a medium bowl.
  2. Thinly slice the chicken against the grain into strips.
  3. Put the chicken in the bowl and stir to coat.
  4. Refrigerate for at least 1 hour.  *Tip: Prepare this in the morning and allow it to marinate throughout the day for the best flavor*.
  5. Slice the onion and peppers into thin strips.
  6. Heat the canola oil in a large cast iron skillet.
  7. Remove the chicken from the marinade and discard the liquid.
  8. Once the pan is very hot, add the chicken.
  9. Let the chicken cook for 1-2 minutes before stirring.
  10. Add the vegetables to the pan and season with additional salt and pepper if desired.
  11. Once the vegetables are tender, remove the pan from the heat.
  12. Serve on flour fajitas with topping such as salsa, cheese, sliced avocado or sour cream on the side.

Veggie Recipe Challenge


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Easy Chicken Fajitas Recipe
Recipe Type: Main
Cuisine: Mexican
Author: Teri ‘Iowa Mom’
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 2 tablespoons canola or vegetable oil
  • 1 large onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 green bell pepper
  • Marinade Ingredients:
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
Instructions
  1. Whisk together the ingredients for the marinade in a medium bowl.
  2. Thinly slice the chicken against the grain into strips.
  3. Put the chicken in the bowl and stir to coat.
  4. Refrigerate for at least 1 hour. *Tip: Prepare this in the morning and allow it to marinate throughout the day for the best flavor*.
  5. Slice the onion and peppers into thin strips.
  6. Heat the canola oil in a large cast iron skillet.
  7. Remove the chicken from the marinade and discard the liquid.
  8. Once the pan is very hot, add the chicken.
  9. Let the chicken cook for 1-2 minutes before stirring.
  10. Add the vegetables to the pan and season with additional salt and pepper if desired.
  11. Once the vegetables are tender, remove the pan from the heat.
  12. Serve on flour fajitas with topping such as salsa, cheese, sliced avocado or sour cream on the side.

Enjoy!

Mom to Bed by 8 Recipes

About the author
Mrs. Hatland is a 30-something married, mom of 7 and the face behind the popular online publication, Motherhood Defined. Known as the Iowa Mom blogger by her local peers and “The Fairy Blogmother” worldwide. She has professional experience in working closely with clients on brand ambassadorships, client outreach services, content creation and creative social media advertising exposure.

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