How to make CHICKEN FAJITAS | Chicken fajita MARINADE | Villa Cocina

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Cut around the bell peppers to remove seeds and stem, then slice into half-inch slices.

Transfer sliced peppers to a medium bowl.

Slice a medium white onion into half-inch slices and add to the bowl with the peppers.

Slice each chicken breast in half lengthwise to create thinner pieces.

In a bowl, combine 1/2 cup olive oil, 5 grated garlic cloves, 1/2 teaspoon ground ancho chile, 1/2 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon ground black pepper, 1 1/2 teaspoons kosher salt, and 3 tablespoons lime juice to make the marinade.

Remove 3 tablespoons of the marinade and drizzle over the vegetables, tossing to coat.

Pour the remaining marinade over the chicken, ensuring it's well coated.

Heat a large skillet over medium heat and add the chicken, cooking until golden brown on both sides and reaching an internal temperature of 165 degrees Fahrenheit, about 6 minutes per side.

Remove the chicken from the skillet and let it rest for a few minutes.

Increase heat to medium-high and sauté the vegetables for about 5 minutes, stirring frequently.

Slice the rested chicken and stir it into the sautéed vegetables, adding salt to taste.

Drizzle lime juice over the chicken fajitas and sprinkle with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary