HOMEMADE CHICKEN FAJITAS RECIPE
A classic Mexican recipe, juicy chicken is seasoned, seared and cooked to perfection, then tossed with sautéed bell peppers and onions.
A squeeze of fresh lime adds a punch of flavor and the chicken fajitas are served with warm tortillas and topping
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CHICKEN FAJITAS MARINADE
My marinade base consists of:
Lime juice
Cumin
Olive oil
Garlic
Chili (you can use crushed red pepper flakes or ground chili
BEST TOPPINGS TO SERVE WITH CHICKEN FAJAITAS
Sour cream
Guacamole
Salsa
Pico De Gallo
Cheese
Black Beans & Rice
RECIPE INGREDIENTS
1/2 cup extra-virgin olive oil
1/4 cup lime juice
2 teaspoons cumin
1/2 teaspoon crushed red pepper flakes
1 lb. boneless skinless chicken breasts
Kosher salt for taste
Freshly ground black pepper
2 bell peppers, thinly sliced
1 large onion, thinly sliced
DIRECTIONS ON HOW TO MAKE HOMEMADE CHICKEN FAJITAS RECIPE
In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.
Season chicken with salt and pepper, then add to bowl and toss to coat. Allow it marinate in the fridge at least 30 minutes and up to 2 hours or overnight.
Heat oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through for about 8 minutes per side.
Let cooked chicken cool down for about 10 minutes, then slice into strips.
Add bell peppers, garlic paste and onion to skillet and cook until soft for about 5 minutes. Add chicken and toss until combined.
Serve warm with warmed tortillas, chopped cilantro and sliced avocado or any toppings of choice
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice
- 2 teaspoons cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 lb. boneless skinless chicken breasts
- Kosher salt for taste
- Freshly ground black pepper
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
Instructions
- In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.
- Season chicken with salt and pepper, then add to bowl and toss to coat. Allow it marinate in the fridge at least 30 minutes and up to 2 hours or overnight.
- Heat oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through for about 8 minutes per side.
- Let cooked chicken cool down for about 10 minutes, then slice into strips.
- Add bell peppers, garlic paste and onion to skillet and cook until soft for about 5 minutes. Add chicken and toss until combined.
- Serve warm with warmed tortillas, chopped cilantro and sliced avocado or any toppings of choice