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; Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream, optional

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

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
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream, optional

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 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 for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

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.

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.

Originally published as Chicken Fajitas in Taste of Home August/September 2000

Reviews

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Average Rating:

embeach30

Jan 4, 2019

Followed the recipe exactly and was delicious!
amsm

Dec 15, 2018

These were very good and flavorful! They are easy to make and a crowd pleaser.
jetluvs2cook

Dec 12, 2018

Love fajitas! These hit the spot!
Ozzy

Oct 28, 2018

"Until crisp and tender"? It's one or the other!
mlodes

Jul 13, 2018

I have been making these for a few years now and they are ALWAYS a great meal. You really don't need to change anything with this recipe, just follow it and enjoy.
Krista

Jun 24, 2018

I have tried so many different fajita recipes and it seemed nothing was ever good enough. This is the best recipe for fajitas so far and ive been looking a long time. I didn't follow the directions exactly though. I used chicken I had precooked, dumped it into marinade for about 10 min tops while I sliced veggies. Then I put the chicken in a hot skillet with all the marinade. Let it heat a min before tossing in all the peppers and onion. Then I cooked it all til my preferred doneness of veggies.
Celeste

Jun 18, 2018

Am try to make it
Sapana

Jun 15, 2018

I have made this dish twice a week and hubby loves it more than i do. It isgoing to be a stable dish in myhouse now. And i am never ever ordering fajita in resturants anymore. It is so easy, convinent and delicious dish. Thank you for the receipe.
Mindy

May 22, 2018

I made this recipe hundreds of times starting back in 2000 when it first appeared in the magazine AND I was a newlywed. My 13-year-old likes it and my 8-year-old just started to like it. I just leave out the crushed red pepper flakes and I use red onion. This recipe is in regular rotation in this house.
Samantha

May 9, 2018

Successful weekday dinner!!! Super delicious and easy to make. I would know... I am not the best cook lol.