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  • Ingredients

    • FAJITAS
    • 1 1/2-pounds boneless, skinless chicken breasts
    • Salt and fresh ground black pepper
    • Citrus garlic marinade, recipe below
    • 4 tablespoons grapeseed or canola oil (or use olive oil)
    • 2 large onions, halved and sliced
    • 3 bell peppers, seeded and sliced about 1/4 inch thick
    • 1 jalapeño, minced
    • 1 garlic clove, minced
    • 12 flour or corn tortillas, warmed
    • 1 romaine heart, sliced crosswise
    • Sour cream, for serving
    • Salsa or pico de gallo, for serving, see our pico de gallo recipe
    • Guacamole, for serving, see our guacamole recipe
    • Queso fresco, for sprinkling
    • GARLIC CITRUS MARINADE
    • 1/3 cup fresh squeezed orange juice
    • 1/4 cup fresh squeezed lime juice
    • 2 teaspoons chili powder, see our homemade chili powder recipe
    • 1 teaspoon ground cumin
    • 2 garlic cloves, minced
    • 1/4 cup chopped cilantro
    • 2 teaspoons Worcestershire sauce
    • DIRECTIONS
    • MAKE MARINADE
    • In a small bowl, combine the orange juice, lime juice, chili powder, cumin, minced garlic, cilantro, and Worcestershire sauce. Mix well. Set aside 2 tablespoons of the marinade.
    • PREPARE CHICKEN
    • Generously season the chicken with salt and pepper then place in a resealable bag. Pour in the marinade and seal the bag. Move the chicken around to coat well. Place the bag in a bowl and refrigerate for 30 minutes (or up to 8 hours). Flip the bag over from time to time to move around the marinade.
    • COOK VEGETABLES
    • Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of the oil. When the oil is hot, add onions and cook, stirring, until they soften and begin to brown, 3 to 4 minutes. Stir in the bell peppers and jalapeño and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
    • Reduce the heat to medium, and then add the garlic and season with salt and pepper, and then cook another 5 to 8 minutes until the peppers and onions begin to caramelize. Pour in the reserved 2 tablespoons of marinade and use a wooden spoon to scrape any bits stuck to the bottom of the pan up and into the vegetables. Remove vegetables from the pan and keep warm covered in foil while you cook the chicken.
    • COOK CHICKEN
    • Heat the skillet used for vegetables over medium-high heat and add the remaining 2 tablespoons of oil. Remove chicken from the marinade and place into the pan. Cook until well browned on one side, about 5 minutes. Flip and continue to cook, flipping over from time to time, until browned on both sides and an internal thermometer reaches 165 degrees F; 10 to 15 minutes.
    • Transfer chicken to a cutting board and cover loosely with aluminum foil. Let sit 3 to 5 minutes then cut into 1/2-inch thick strips.
    • TO FINISH
    • Place the vegetables back into the skillet and if necessary reheat. Nestle the chicken on top, and then serve with warm tortillas and your favorite fajita toppings.
    • ADAM AND JOANNE'S TIPS
    • To warm tortillas, wrap them in foil and warm in a low oven, or wrap in a towel and warm in the microwave.
    • If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
    • Created By:Adam and Joanne Gallagher
    • The full recipe post can be found on Inspired Taste here: http://www.inspiredtaste.net/19896/easy-chicken-fajitas-recipe/

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1736 % Daily Value *
    • Total Fat: 28 g 43.84%
    • Saturated Fat: 4 g 20.54%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 52 mg 2.16%
    • Calcium: 163 mg 16.27%
    • Potassium: 726 mg 20.75%
    • Magnesium: 0 mg 0%
    • Iron: 21 mg 114.76%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 313 g %
    • Dietary Fiber: 16 g 62.69%
    • Sugar: 3 g
    • Protein: 52 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 19.39%
    • Vitamin C 16.29%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch20
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total26 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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