Chicken Fajitas

by MacroMeals
Prep: 20m
Cook: 10m
poultry
Chicken Fajitas - Image

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Ingredients
Servings:6
4tbspcanola oil, divided
2tbsplemon juice
1 1/2tspseasoned salt
1 1/2tspdried oregano
1 1/2tspground cumin
1tspgarlic powder
1/2tspchili powder
1/2tsppaprika
1/2tspcrushed red pepper flakes (optional)
1 1/2lbboneless skinless chicken breasts, cut into thin strips
1/2medium sweet red pepper, julienned
1/2medium green pepper, julienned
4green onions, thinly sliced
1/2cupchopped onion
6flour tortillas (8 inch), warmed
optional toppings: salsa, guacamole, shredded cheese, sour cream
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Marinate the chicken

    In a large bowl, combine 2 tablespoons of oil, the lemon juice, and all the seasonings. Add the chicken strips and toss to coat evenly. Cover and refrigerate for 1 to 4 hours. Don't skip this step — it's where the flavor happens.

  1. 2

    Cook the vegetables

    In a large cast-iron skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Saute the peppers and onions until crisp-tender, about 3-4 minutes. You want some char, not mush. Remove from the pan and keep warm.

  2. 3

    Cook the chicken

    Drain the chicken and discard the marinade. In the same skillet, cook the chicken strips over medium-high heat until no longer pink, 5-6 minutes. Return the peppers and onions to the pan and heat everything through.

  3. 4

    Assemble and serve

    Spoon the filling down the center of each warm tortilla. Add your toppings of choice and fold in half. Serve immediately.

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Chicken Fajitas

Created by: MacroMeals

Prep Time: 20m
Cook Time: 10m
Servings: 6

Ingredients

  • 4 tbsp canola oil, divided
  • 2 tbsp lemon juice
  • 1 1/2 tsp seasoned salt
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 1/2 lb boneless skinless chicken breasts, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inch), warmed
  • optional toppings: salsa, guacamole, shredded cheese, sour cream

Instructions

  1. Marinate the chickenIn a large bowl, combine 2 tablespoons of oil, the lemon juice, and all the seasonings. Add the chicken strips and toss to coat evenly. Cover and refrigerate for 1 to 4 hours. Don't skip this step — it's where the flavor happens.
  2. Cook the vegetablesIn a large cast-iron skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Saute the peppers and onions until crisp-tender, about 3-4 minutes. You want some char, not mush. Remove from the pan and keep warm.
  3. Cook the chickenDrain the chicken and discard the marinade. In the same skillet, cook the chicken strips over medium-high heat until no longer pink, 5-6 minutes. Return the peppers and onions to the pan and heat everything through.
  4. Assemble and serveSpoon the filling down the center of each warm tortilla. Add your toppings of choice and fold in half. Serve immediately.

Notes & Tips

28 grams of protein per fajita — chicken breast is the leanest protein you can wrap in a tortilla and these don't mess around on flavor. The marinade is what separates a good fajita from a great one, so give it the full hour if you can. If you're tracking macros, skip the sour cream and load up on salsa instead. Cast iron is worth using here — it gets hot enough to actually char the vegetables rather than just steaming them.