Skillet Chicken Fajitas recipe

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Ingredients

⅓ cup fresh lime juice
⅓ cup soy sauce
⅓ cup Worcestershire sauce
3 tablespoons olive oil, divided
3 large cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons chili powder
½ teaspoon red pepper flakes
2 pounds skinless, boneless chicken breasts, cut into strips
2 large green bell peppers, cut into 1/2-inch strips
1 large red bell pepper, cut into 1/2-inch strips
1 large onion, thinly sliced
salt and freshly ground black pepper to taste
6 (8 inch) flour tortillas, warmed

Nutrition Info

449.3 calories
carbohydrate: 40.8 g
cholesterol: 86.1 mg
fat: 14.5 g
fiber: 4.2 g
protein: 38.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1274.2 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine lime juice, soy sauce, Worcestershire, 1 tablespoon olive oil, garlic, cumin, chili powder, and red pepper flakes in a shallow glass or nonreactive dish just large enough to hold chicken in one layer or so it's covered in marinade. Whisk to combine. Add chicken and turn several times to coat, cover, and refrigerate for 1 to 3 hours.

  2. Remove chicken from marinade, reserving at least 1/4 cup.

  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken until no longer pink in the center and juices run clear, 7 to 10 minutes. Rinse the skillet and wipe dry with a paper towel.

  4. Heat remaining olive oil in the skillet over medium-high heat. Add bell peppers and onion and cook, stirring frequently, until tender and lightly charred, about 5 minutes. Return chicken to the skillet, drizzle in 2 to 4 tablespoons of reserved marinade, and cook over high heat until marinade is heated thoroughly, at least 1 minute. Season with salt and pepper. Serve immediately with warmed flour tortillas.

Recipe Yield

6 servings

Recipe Note

Trust me! You will love this recipe for skillet chicken fajitas! Everyone who tries it, loves it. The marinade is so easy and uses equal parts of lime juice, soy sauce, and Worcestershire sauce. Adapted from the cookbook, All the Best Mexican Meals by Joie Warner, which is no longer in print. Top with your favorite condiments such as fresh lime, cilantro, sour cream, and cheese--I like to combine Monterey Jack and Cheddar.

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