The Best Mexican Chicken Fajitas Recipe- Cooking Chicken Fajitas My Way

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner; thighs are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini is lower in calories; frozen veggies are cost-effective.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: pita bread

Whole wheat offers more fiber; pita can be less expensive.

Chop a couple of plum tomatoes, a green onion, half of a seeded jalapeno, and a couple of garlic cloves to make pico de gallo.

Add a little salt, juice from half of a lime, and a drizzle of extra virgin olive oil to the chopped ingredients.

Toss the pico de gallo and refrigerate until the chicken fajitas are done.

Slice a large boneless chicken breast into one to two inch pieces and about an eighth of an inch thick.

Season the chicken with salt, black pepper, chili powder, cumin, and about a tablespoon of olive oil.

Add the juice of the other half of the lime to the chicken and toss to combine.

In a skillet on medium-high heat, add some oil and the seasoned chicken.

Cook and stir the chicken for six to eight minutes or until done, then remove from the pan.

In the same skillet on medium heat, add remaining oil, sliced onions, and bell peppers (green and red).

Add a little more salt and cook, stirring for five to seven minutes until the veggies start to soften.

Add the remaining half of the jalapeno, minced garlic, and about a tablespoon of Chipotle adobo sauce to the veggies.

Cook and stir for about a minute, then add the chicken and its juices back into the pan and toss everything together.

Toast some flour tortillas in a cast-iron skillet.

Assemble the fajitas by adding chicken and veggies to the tortillas, then topping with lettuce, pico de gallo, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens