Chicken Fajitas

Total Time Prep: 20 min. + marinating Cook: 10 min.
Yield 6 servings
Test Kitchen Approved
Sizzling chicken fajitas are super easy to make and full of flavor. The secret is in the skillet, which can go from stove to table for restaurant-quality presentation.

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 breasts, 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, sliced red onions and sour cream

Directions

  1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add chicken. Turn to coat; cover. Refrigerate 1-4 hours.
  2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining 2 tablespoons oil until crisp-tender. Remove and keep warm.
  3. 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.
  4. Spoon filling down centers of tortillas; add toppings as desired. Fold in half.

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.

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

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