It’s not a misnomer; Easy Chicken Fajitas really are easy. Simply let the chicken marinate, then sear it with the green peppers and the onions (the classic fajita combo), and then serve it all with the warm tortillas. The result is savory, bright, zesty and charmingly delicious! Easy Chicken Fajitas are the best way to get Tex-Mex on the table without breaking a sweat… unless you like yours with hot sauce!
Ingredients
For the fajitas:
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 1/2 pounds chicken breasts, boneless and skinless, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup onion, chopped
- 6 (8-inch) flour tortillas, warmed
Optional toppings:
- cheddar cheese, to taste, shredded
- taco sauce, to taste, store-bought or homemade
- salsa, to taste, store-bought or homemade
- guacamole, to taste, store-bought or homemade
- red onions, to taste, sliced
- sour cream, to taste
- cilantro, to taste, chopped
Directions
Step 1 –In a large bowl, combine 2 tablespoons of the oil, the lemon juice, the seasoned salt, the dried oregano, the cumin, the garlic powder, the chili powder, the paprika, and the red pepper flakes.
Step 2 –Add the chicken strips to the seasoning mixture and turn to coat them.
Step 3 –Cover and refrigerate the chicken strips in the marinade for at least 1 hour.
Step 4 –In a large cast-iron or other heavy skillet over medium-high heat, heat the remaining oil.
Step 5 –Add the red pepper, the green pepper, the green onions, and the onion to the hot oil and sauté until crisp-tender, about 3-4 minutes.
Step 6 –Transfer the vegetable mixture from the skillet and keep them warm.
Step 7 –Drain the chicken strips and discard the marinade.
Step 8 –In the same skillet over medium-high heat, add the chicken strips and cook until they reach an internal temperature of 165 degrees F, about 5-6 minutes.
Step 9 –Return the vegetable mixture to the pan and heat through.
Step 10 –Spoon the filling mixture down the center of each of the tortillas.
Step 11 –Serve with your favorite optional toppings.
