Chicken and Bell Pepper Fajitas

Chicken Fajitas have become a staple in our home, and for good reason! There’s something truly magical about the sizzling sound and vibrant colors that fill the kitchen when these are being cooked. From the first bite, the smoky, savory chicken combined with the sweet, slightly charred bell peppers and onions is an absolute explosion of flavor. Even my pickiest eaters devour these, happily piling their tortillas high with all the fixings. This recipe is not just a meal; it’s an experience – a fun, interactive, and utterly delicious way to bring everyone together around the table. It’s become our go-to for busy weeknights and casual weekend gatherings alike, and I’m excited to share this simple yet incredibly satisfying recipe with you.

Ingredients

• Chicken Breast: 2 lbs, boneless, skinless chicken breasts, the star of the show, providing lean protein and a base for all the delicious flavors. Cut into thin strips for quick and even cooking.
• Bell Peppers: 3 large bell peppers (various colors like red, yellow, and green), bringing sweetness, vibrant color, and essential vitamins. Sliced into strips to match the chicken for uniform cooking.
• Onion: 1 large yellow onion, offering a pungent and savory base flavor that softens and sweetens as it cooks. Sliced into strips, complementing the peppers and chicken.
• Olive Oil: 3 tablespoons, extra virgin olive oil, used for sautéing the vegetables and chicken, adding healthy fats and preventing sticking.
• Fajita Seasoning: 3 tablespoons, a pre-made blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper. This provides the signature Tex-Mex flavor.
• Lime Juice: 2 tablespoons, freshly squeezed lime juice, adds a bright, citrusy zest that balances the richness of the dish and enhances all the flavors.
• Cilantro: 1/4 cup, fresh cilantro, chopped, used for garnish, adding a fresh, herbaceous note to the fajitas.
• Tortillas: 8-10 flour or corn tortillas, the vessel for your delicious fajita filling. Choose your favorite type for wrapping up all the goodness.

Instructions

1. Prepare the Chicken: Begin by taking your 2 lbs of boneless, skinless chicken breasts. Pat them dry with paper towels – this simple step is crucial as it helps the chicken to brown nicely instead of steaming. Using a sharp knife, slice the chicken breasts into thin strips, about ¼ inch thick. Uniformly sized strips will ensure even cooking and a tender texture. Place the sliced chicken in a bowl.
2. Marinate the Chicken: In the bowl with the chicken strips, pour in 3 tablespoons of fajita seasoning and 2 tablespoons of fresh lime juice. Ensure the seasoning and lime juice are distributed evenly over all the chicken. Use your hands to gently massage the seasoning and lime juice into the chicken strips, making sure every piece is well coated. The lime juice acts as a tenderizer and the seasoning infuses the chicken with that classic fajita flavor. Let the chicken marinate for at least 15 minutes at room temperature, or for up to an hour in the refrigerator for a more intense flavor. If refrigerating for longer than 30 minutes, cover the bowl with plastic wrap. While the chicken marinates, you can prepare the vegetables.
3. Prepare the Vegetables: Wash 3 large bell peppers of various colors (red, yellow, and green) thoroughly. Cut each bell pepper in half, remove the seeds and membranes. Then, slice the bell peppers into strips, about ¼ inch thick, similar to the chicken strips. Peel 1 large yellow onion. Cut it in half and then slice it into strips, also about ¼ inch thick. Having vegetables of similar size to the chicken ensures they cook at roughly the same rate and create a visually appealing fajita.
4. Heat the Skillet: Place a large skillet, preferably cast iron for optimal heat retention and searing, over medium-high heat. Add 2 tablespoons of olive oil to the hot skillet. Let the oil heat up until it shimmers slightly. This indicates the skillet is hot enough for cooking. A hot skillet is key to getting a good sear on both the chicken and vegetables, which contributes to the overall flavor and texture of the fajitas.
5. Cook the Chicken: Carefully add the marinated chicken strips to the hot skillet in a single layer. Avoid overcrowding the pan, as this can lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches. Cook the chicken for about 3-5 minutes per side, or until it is cooked through and nicely browned. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set aside on a plate, covering it loosely with foil to keep it warm while you cook the vegetables.
6. Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil if needed. Add the sliced bell peppers and onions to the skillet. Sauté the vegetables over medium-high heat, stirring occasionally, for about 8-10 minutes, or until they are tender-crisp and slightly softened with a bit of char. You want them to be cooked through but still retain some texture – avoid overcooking until they become mushy. The goal is to get them slightly caramelized and sweet.
7. Combine Chicken and Vegetables: Add the cooked chicken back into the skillet with the sautéed bell peppers and onions. Toss everything together to combine, ensuring the chicken and vegetables are well mixed and heated through. Cook for another 1-2 minutes, allowing the flavors to meld together. At this stage, you can taste and adjust seasoning if needed. If you like a bit more spice, you can add a pinch of cayenne pepper or a dash of hot sauce.
8. Warm the Tortillas: While the chicken and vegetables are finishing up, warm your tortillas. You can warm them in a dry skillet over medium heat for about 30 seconds per side, until they are heated through and slightly pliable. Alternatively, you can wrap them in foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave them briefly wrapped in damp paper towels. Warming the tortillas makes them softer, more pliable, and enhances their flavor.
9. Serve and Enjoy: Transfer the sizzling chicken and bell pepper mixture to a serving platter or directly to the table in the skillet. Garnish with fresh chopped cilantro. Serve immediately with warm tortillas and your favorite fajita toppings such as sour cream, salsa, guacamole, shredded cheese, and lime wedges. Let everyone assemble their own fajitas and enjoy!

Nutrition Facts

(Per Serving, based on 4 servings – Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1 cup of fajita filling + 2 tortillas
• Calories: Approximately 450-550 kcal
• Protein: 35-45g

Preparation Time

Prep Time: 20 minutes (includes chopping vegetables and marinating chicken). This recipe is designed for efficiency, with quick chopping and a short marinating time, perfect for busy weeknights.

Cook Time: 20 minutes (for cooking chicken and vegetables). The fast cooking time over high heat ensures that the chicken stays juicy and the vegetables retain a pleasant crispness.

Total Time: 40 minutes (from start to finish). In under an hour, you can have a flavorful and satisfying meal on the table, making it a fantastic option for a quick yet wholesome dinner.

How to Serve

Serve your Chicken and Bell Pepper Fajitas buffet-style to allow everyone to customize their meal. Offer a variety of accompaniments to make it a fun and interactive dining experience:

• Tortillas: Provide both warm flour and corn tortillas to cater to different preferences. Keep them warm in a tortilla warmer or wrapped in a clean kitchen towel.
• Toppings:
  • Sour Cream or Greek Yogurt: Adds a cool and creamy element to balance the spice.
  • Salsa: Offer a variety of salsas, from mild pico de gallo to spicy roja, for different heat levels and flavor profiles.
  • Guacamole or Avocado: Creamy avocado adds healthy fats and a rich texture.
  • Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend cheese are all great choices.
  • Lime Wedges: Essential for squeezing over the fajitas to brighten the flavors.
  • Chopped Cilantro: Adds a fresh, herbaceous garnish.
  • Pickled Jalapeños: For those who like extra heat.
• Side Dishes:
  • Mexican Rice: A classic side dish that complements fajitas perfectly.
  • Refried Beans: Black beans or pinto beans, seasoned with spices, are a hearty addition.
  • Corn on the Cob: Grilled or boiled corn on the cob is a summery and flavorful side.
  • Side Salad: A simple salad with a light vinaigrette can provide a refreshing contrast.

Additional Tips

1. Marinate for Flavor Boost: While 15 minutes of marinating is sufficient, for a deeper, more intense flavor, marinate the chicken for up to 2 hours in the refrigerator. Longer marinating time allows the flavors to penetrate the chicken more thoroughly.
2. Don’t Overcrowd the Pan: When cooking the chicken and vegetables, avoid overcrowding the skillet. Cook in batches if necessary. Overcrowding lowers the pan temperature, causing the ingredients to steam instead of sear, which results in less flavor and a less desirable texture.
3. Use High Heat for Searing: Ensure your skillet is properly heated before adding the chicken and vegetables. Medium-high to high heat is crucial for achieving a nice sear and slightly charred edges, which adds a smoky flavor characteristic of fajitas.
4. Vary Your Vegetables: Feel free to experiment with other vegetables. Mushrooms, zucchini, poblano peppers, or even corn kernels can be added to the fajita mix for extra texture and flavor complexity.
5. Spice Level Adjustment: Control the spice level by adjusting the amount of fajita seasoning used or by adding a pinch of cayenne pepper or hot sauce for extra heat. For a milder version, use a low-sodium or mild fajita seasoning and reduce the amount slightly.
6. Sheet Pan Fajitas for Easy Cleanup: For a simpler cooking and cleanup process, try making sheet pan fajitas. Toss the chicken and vegetables with olive oil and fajita seasoning, spread them in a single layer on a baking sheet, and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.
7. Make it Vegetarian or Vegan: Easily adapt this recipe to be vegetarian or vegan by substituting the chicken with firm tofu, portobello mushrooms, or extra vegetables like cauliflower florets. Ensure your fajita seasoning is vegan if needed.
8. Leftover Fajita Magic: Leftover chicken and bell pepper fajita filling is incredibly versatile. Use it to make fajita bowls with rice and beans, stuff it into quesadillas or burritos, or even toss it with pasta for a flavorful Tex-Mex pasta salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQ Section

Q1: Can I use different types of chicken for fajitas?
A: Absolutely! While chicken breast is a lean and popular choice, you can also use chicken thighs for a richer flavor and more tender texture. If using thighs, ensure they are boneless and skinless, and slice them into strips similar to chicken breasts. Cooking time might be slightly longer for chicken thighs, so ensure they are cooked through to 165°F (74°C).

Q2: What if I don’t have fajita seasoning? Can I make my own?
A: Yes, you can easily make your own fajita seasoning! Combine 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of dried oregano, and ¼ teaspoon of cayenne pepper (optional, for heat). Mix well and store in an airtight container. Adjust the spices to your preference.

Q3: Can I prepare the fajitas ahead of time?
A: You can prepare components of the fajitas ahead of time. You can slice the vegetables and marinate the chicken and store them separately in the refrigerator up to a day in advance. However, it’s best to cook the chicken and vegetables just before serving for the best flavor and texture. Warming up cooked fajita filling is possible, but it might not be as juicy as freshly cooked.

Q4: What are some good vegetarian toppings for fajitas?
A: There are many delicious vegetarian toppings for fajitas! Consider adding black beans, corn salsa, roasted corn kernels, pickled onions, sautéed mushrooms, grilled pineapple, or a dollop of guacamole. You can also get creative with vegetarian cheese options or vegan sour cream alternatives.

Q5: How do I keep my tortillas warm while serving?
A: There are several ways to keep tortillas warm. You can use a tortilla warmer, which is specifically designed to retain heat. Alternatively, you can wrap the warmed tortillas in a clean kitchen towel and place them in a basket or bowl. You can also keep them warm in a low oven (around 200°F or 95°C) wrapped in foil.

Q6: Can I freeze leftover cooked chicken and bell pepper fajita filling?
A: Yes, you can freeze leftover cooked chicken and bell pepper fajita filling. Allow it to cool completely, then transfer it to an airtight freezer-safe container or freezer bags. Freeze for up to 2-3 months. When ready to use, thaw overnight in the refrigerator or use the defrost setting on your microwave. Reheat thoroughly in a skillet until heated through. The texture of the vegetables might be slightly softer after freezing and thawing.

Q7: What kind of skillet is best for cooking fajitas?
A: A cast iron skillet is highly recommended for cooking fajitas because it retains heat very well and distributes it evenly, which is essential for searing the chicken and vegetables. A large stainless steel skillet or a heavy-bottomed skillet will also work well. Avoid using non-stick skillets on high heat for prolonged periods, as it can damage the non-stick coating.

Q8: How can I make my fajitas spicier?
A: To make your fajitas spicier, you can add a pinch of cayenne pepper to the fajita seasoning or use a spicy fajita seasoning blend. You can also include sliced jalapeños or serrano peppers with the bell peppers and onions during sautéing. Serving with hot sauce or pickled jalapeños as toppings is another great way to add extra heat.

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