Flavorful Chicken Fajitas

Name: Flavorful Chicken Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 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 boneless skinless chicken breast, 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 chopped onion; 6 flour tortillas (8 inches), warmed; Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

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Ingredients

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 boneless skinless chicken breast, 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 chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.

Test Kitchen tips

To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through.

Check out our chicken tortilla soup recipe for a wonderful complement to these fajitas.

Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.

Nutrition Facts

1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Reviews

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Average Rating:

Dacey

Mar 16, 2020

Wow there was soo much flavor. I cooked the chicken and veggies on the grill, which I think added that great grilled flavor!
Brad

Mar 2, 2020

Doubled, had fajitas, just had the perfect meat and peppers for lunch, made enchiladas from leftovers and all were excellent.
Crystal

Feb 23, 2020

I tripled the amount for a dinner party and only added lime zest to the marinade. It was delicious!
higgy331

Feb 21, 2020

Yummy
tohusername

Feb 3, 2020

Tasty!
Laurie

Jan 27, 2020

Made it tonight. Everyone enjoyed it. I will definitely make this again
Ken

Jan 26, 2020

Very flavorful. An easy make We really enjoyed it .
Roseanna

Jan 22, 2020

Hi- Can I put all ingredients in crockpot to cook? Have you tried that?
Christine

Jan 22, 2020

The whole family loves this one. I have made it using lemon juice in the marinade and like juice another time when we didn’t have any lemons. Great both ways.
Diane

Jan 14, 2020

What do you use for seasoned salt?