why make this recipe
Easy chicken fajitas are a quick and tasty meal that everyone will love. They are colorful, flavorful, and perfect for any occasion. With a mix of marinated chicken and fresh vegetables, these fajitas are not only delicious but also healthy. You can easily customize them with your favorite toppings, making them great for both family dinners and casual gatherings.
how to make Easy chicken fajitas
Ingredients:
- 6 flour tortillas
- 2 chicken breasts, cut into strips
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 lime, juice only
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 peppers, preferably different colors, thinly sliced
- Salt and freshly ground black pepper
- 1 avocado, peeled, de-stoned, and mashed
- Handful shredded iceberg lettuce
- Handful fresh coriander, leaves picked
- Salsa, shop-bought or homemade
- Soured cream
- Grated cheddar
Directions:
- Heat the oven to 120°C/100°C Fan/Gas ½. Wrap the tortillas in kitchen foil, place them on a baking tray, and warm them in the oven until you are ready to use them.
- Put the chicken in a bowl with the garlic, cumin, chili powder, and lime juice. Season with salt and pepper, then toss everything together. Make sure to rub the seasoning into the chicken. Set it aside to marinate for about 5 minutes.
- Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the chicken strips and cook for 5 minutes until they are cooked through, golden-brown, and slightly catching on the edges.
- Add the remaining tablespoon of olive oil to the pan. Then, add the onion and peppers. Fry for another 5 minutes or until the vegetables are almost soft. Increase the heat so that the vegetables char slightly on the edges.
- To assemble the fajitas, take the warmed tortillas and top them with the chicken and vegetable mix. Add your favorite toppings.
how to serve Easy chicken fajitas
Serve the chicken fajitas warm with a variety of toppings on the side. Lay out the mashed avocado, shredded lettuce, fresh coriander, salsa, soured cream, and grated cheddar so everyone can build their own delicious fajitas. This way, each person can customize their meal to their liking.
how to store Easy chicken fajitas
If you have leftover chicken fajitas, let them cool completely before storing. Keep the chicken and vegetables in an airtight container in the fridge for up to 2 days. You can also store the tortillas wrapped in foil or in a resealable bag. To reheat, just warm them in a frying pan or in the oven.
tips to make Easy chicken fajitas
- Marinating the chicken for a bit longer will enhance the flavor even more.
- You can add other veggies like mushrooms or zucchini for extra crunch and flavor.
- If you prefer, you can grill the chicken and veggies for a smoky flavor.
- Use whole wheat tortillas for a healthier option.
variation
You can easily switch the chicken for shrimp or beef if you prefer a different protein. For a vegetarian option, use tofu or just load up on more vegetables and beans.
FAQs
1. Can I make chicken fajitas ahead of time?
Yes, you can marinate the chicken and prepare the vegetables a few hours in advance. Just keep them refrigerated until you are ready to cook.
2. Are chicken fajitas spicy?
The level of spiciness depends on the chili powder you use. If you are sensitive to spice, you can reduce the amount or choose a mild chili powder.
3. Can I freeze leftover chicken fajitas?
While you can freeze the cooked chicken and vegetables, tortillas are best fresh. If you freeze, reheat them properly and use fresh tortillas when serving.
Easy Chicken Fajitas
Ingredients
Method
- Heat the oven to 120°C/100°C Fan/Gas ½. Wrap the tortillas in kitchen foil, place them on a baking tray, and warm them in the oven until you are ready to use them.
- Put the chicken in a bowl with the garlic, cumin, chili powder, and lime juice. Season with salt and pepper, then toss everything together. Make sure to rub the seasoning into the chicken. Set it aside to marinate for about 5 minutes.
- Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the chicken strips and cook for 5 minutes until they are cooked through, golden-brown, and slightly catching on the edges.
- Add the remaining tablespoon of olive oil to the pan. Add the onion and peppers. Fry for another 5 minutes or until the vegetables are almost soft. Increase the heat so that the vegetables char slightly on the edges.
- To assemble the fajitas, take the warmed tortillas and top them with the chicken and vegetable mix. Add your favorite toppings.
