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Chicken Fajita Recipe Recipe

Name: Chicken Fajita Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 large chicken breasts (sliced horizontally to create 4 fillets (1 1/2 pounds)); 1/2 red onion, thinly sliced; 3 bell peppers, thinly sliced (any mix of colors); 8-12 flour tortillas; 2 tablespoons olive oil; 3 tablespoons brown sugar; 2 tablespoons orange juice; 2 tablespoons lime juice; 2 tablespoons reduced sodium soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 tsp EACH garlic pwdr, onion pwdr, salt; 1/2 tsp EACH smoked paprika, chipotle chili pwdr, dried oregano; 1/4 teaspoon pepper; 2 teaspoons liquid smoke; 1 cup sour cream; 2 tablespoons mayonnaise; 1-2 tablespoons lime juice, to taste; 1/2 teaspoon salt; 1/4 - 1/2 teaspoon chipotle chili powder; 1/4 cup packed cilantro, finely chopped; cheese; Guacamole/chopped avocados; Recipe Avocado Crema ((my FAV!)); salsa; Chopped tomatoes; black beans; cilantro; Freshly squeezed lime juice

Carlsbad Cravings

Chicken Fajitas to rival any restaurant with the best chicken fajita marinade that does all the work! These Chicken Fajitas can be on your table in less than 15 minutes after marinating - perfect for all those busy nights! They are a delicious, satisfy dinner that tastes better than any restaurant at a fraction of the cost. These easy Chicken Fajitas are bursting with juicy marinated chicken, charred bell peppers and onions all wrapped in a warm tortilla and piled with your favorite toppings OR you can make chicken fajita salads, chicken fajita burritos, chicken fajita burrito bowls, etc. This Chicken Fajita Recipe is great for crowds and to create your very own fajita/topping bar!

Ingredients

2 large chicken breasts (sliced horizontally to create 4 fillets (1 1/2 pounds))

1/2 red onion, thinly sliced

3 bell peppers, thinly sliced (any mix of colors)

8-12 flour tortillas

2 tablespoons olive oil

3 tablespoons brown sugar

2 tablespoons orange juice

2 tablespoons lime juice

2 tablespoons reduced sodium soy sauce

1 tablespoon Dijon mustard

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 tsp EACH garlic pwdr, onion pwdr, salt

1/2 tsp EACH smoked paprika, chipotle chili pwdr, dried oregano

1/4 teaspoon pepper

2 teaspoons liquid smoke

1 cup sour cream

2 tablespoons mayonnaise

1-2 tablespoons lime juice, to taste

1/2 teaspoon salt

1/4 - 1/2 teaspoon chipotle chili powder

1/4 cup packed cilantro, finely chopped

cheese

Guacamole/chopped avocados

Recipe Avocado Crema ((my FAV!))

salsa

Chopped tomatoes

black beans

cilantro

Freshly squeezed lime juice

Method

MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).

CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.

CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.

VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.

ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.

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