Chicken Fajitas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $22.00
- Nutrition
- 520 cal · 38g protein
- quick
- kid-favorite
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla · kept by 1 family
Chicken Fajitas is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $22 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 3 count bell peppers
- 1 count yellow onion
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 2 count limes
- 8 count flour tortillas
- ½ cup sour cream
- 1 cup shredded Mexican cheese
- 2 tbsp vegetable oil
Steps
- Slice the chicken into thin strips and toss with chili powder, cumin, paprika, 1 tsp salt, 1 tbsp oil, and the juice of 1 lime.
- Heat a large skillet over high heat and cook the chicken 5-6 minutes until browned and cooked through (165°F inside). Move to a plate.
- Add the remaining oil, sliced peppers, and onion; cook 5-6 minutes until charred but crisp-tender.
- Return the chicken, squeeze in the second lime, and toss.
- Warm the tortillas and serve with sour cream and cheese so everyone builds their own.
- Make ahead: slice the chicken, peppers and onion and mix the chicken with the spices up to a day ahead; keep everything covered in the fridge.
- Picky eaters can have plain chicken strips with a tortilla and cheese, and skip the peppers and onion.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 4 g
- Sugar
- 6 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Sodium
- 750 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop