Easy Chicken Fajitas

Easy Chicken Fajitas

Serves 4

These tasty fajitas are deliciously quick to make. Splitting the chicken breasts ensures that they broil quickly. To split them, place on a cutting board and use a sharp knife to slice them evenly through while you apply slight pressure on top with the other hand.

  • 1/4 cup lime juice
  • 1/4 cup plus 2 tablespoons expeller-pressed canola oil, divided
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon fine sea salt, divided
  • 1 pound boneless skinless chicken breasts, split horizontally
  • 2 yellow onions, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • For serving
  • 8 (8-inch) whole wheat tortillas, warmed
  • Salsa
  • Shredded Monterey Jack cheese (optional)
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Put lime juice, 1/4 cup of the oil, garlic, cilantro, 1/2 teaspoon of the salt and chicken into a sturdy, resealable plastic bag; seal tightly, shake to coat chicken and refrigerate at least 1 hour or overnight.

Arrange an oven rack 6 inches from the broiler; preheat the broiler. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions, peppers and remaining 1/2 teaspoon salt and cook, stirring occasionally, until onions are soft and golden brown, about 15 minutes. Meanwhile, remove chicken from its marinade and transfer to a foil-lined baking sheet; discard leftover marinade. Broil chicken, flipping once, until just cooked through, about 5 minutes per side. Alternatively, prepare a grill for medium-high heat cooking and grill chicken until just cooked through, about 5 minutes per side. Transfer to a cutting board, set aside to rest for 5 minutes, then slice thinly.

Arrange chicken on a platter with onions and peppers. Serve with tortillas, salsa and cheese on the side so that everyone can assemble their own fajitas.

Nutritional Info: 
Per Serving:610 calories (270 from fat), 30g total fat, 2g saturated fat, 75mg cholesterol, 1260mg sodium, 55g carbohydrate (6g dietary fiber, 6g sugar), 33g protein

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