Chicken Fajitas

Chicken fajitas are delicious and easy to make. I love making fajitas for dinner because they’re filling and chock full of veggies. However, I’m usually content to just dice up the chicken and cook it in the skillet right along with the vegetables and a packet of taco seasoning. There is nothing wrong with that method, but these chicken fajitas kick my taco packet fajitas in the behind.

The key to my new favorite fajitas is the wonderful marinade for the chicken. That said, cooking the vegetables in a hot cast iron skillet brings the familiar smoke and sizzle from a Mexican restaurant right to your kitchen. These are on par with the fajitas you get at your favorite Mexican restaurant, but are lower in fat and are pretty simple to throw together!

For the chicken aspect of these fajitas you need: 3 boneless skinless chicken breasts, 1/4 cup of lime juice, 3 cloves of garlic, 1 teaspoon of ground cumin, 2 tablespoons of cilantro, 1/2 teaspoon of kosher salt, 1 teaspoon of brown sugar, and 3 tablespoons of olive oil.

For the vegetables you need: 1 yellow onion, 1 green pepper, 1 red bell pepper, 2 teaspoons of olive oil, and kosher salt to taste. Don’t forget some whole wheat tortillas, non-fat plain greek yogurt, and salsa to serve with your fajitas!

We’re going to begin by making the marinade for the chicken breasts. Pour 1/4 cup of lime juice into a large zip-top bag or baking dish.

After the lime juice, throw in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 2 tablespoons of cilantro, 1/2 teaspoon of kosher salt, 1 teaspoon of brown sugar, and 3 tablespoons of olive oil. Stir it around to combine.

Next, cut each chicken breast in half to make 6 thin cutlets. Place the cutlets in the marinade, turning a few times until they are completely covered in the marinade. Cover (or zip!) and allow the chicken to marinate for 30 minutes.

While the chicken marinates, get your chop on! Thinly slice 1 yellow onion, 1 red bell pepper, and 1 green bell pepper.

Fast forward to thirty minutes later. Preheat a grill pan (or your grill) over high heat, and preheat a seasoned cast iron skillet over high heat on another burner.

Place the marinated chicken breasts on the hot grill pan. Cook chicken for 4-5 minutes on each side or until cooked through.

Throw your sliced vegetables into the hot cast iron skillet with 2 teaspoons of olive oil, and a sprinkle of kosher salt.

Cook the vegetables, stirring occasionally for about 10 minutes. Your vegetables should be soft and look delectable. Remove from the heat.

Remove the chicken breasts to a plate and allow to rest before slicing into thin strips.

Serve the grilled chicken and vegetables with soft whole wheat tortillas, greek yogurt, and salsa.

Dig in! These Chicken Fajitas are so, so, so good! They reminded me so much of restaurant style fajitas. I definitely will not be returning to my old taco seasoning pouch ways! Make these for dinner tonight! You only need 30 minutes to marinade and about 20 minutes to cook. Couldn’t ask for much more friends!

Chicken Fajitas
Serves 2-3
Adapted from Serious Eats

3 boneless, skinless chicken breasts, sliced in half
1/4 cup lime juice
3 cloves garlic, pressed or minced
1 tsp. ground cumin
2 Tbsp. cilantro
1/2 tsp. kosher salt
1 tsp. brown sugar
3 Tbsp. olive oil

1 yellow onion
1 red pepper
1 green pepper
2 tsp. olive oil
Kosher salt to taste

Whole wheat tortillas
Greek yogurt
Salsa

Begin by preparing the marinade. Combine the lime juice, garlic cloves, ground cumin, kosher salt, brown sugar, and olive oil. Stir to combine. Slice each chicken breast in half making 6 thin cutlets. Place the chicken breasts and marinade in a baking dish or zip-top bag. Make sure they are evenly coated. Cover or zip and place in the refrigerator for 30 minutes.

While the chicken marinates, thinly slice the yellow onion, the green pepper, and the red pepper. After 30 minutes, preheat a grill pan over high heat, and a seasoned cast iron skillet over high heat on another burner.

Place the chicken breasts on the hot grill pan and cook for 4-5 minutes on each side, or until cooked through. Throw the sliced vegetables into the cast iron skillet along with 2 tsp. of olive oil and a sprinkle of kosher salt. Cook for about 10 minutes, or until soft, stirring occasionally.

Thinly slice the grilled chicken and serve with the vegetables, whole wheat tortillas, greek yogurt, and salsa.

Assemble and enjoy!!!

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Filed under chicken, cooking, easy, fajita, food, grill, healthy, lightened up, main course, poultry, quick, recipe

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