Hey there, fellow foodies! Are you ready to spice up your weeknight dinner routine with a dish that’s packed with flavor and incredibly easy to make? Look no further! Today, I’m sharing my go-to recipe for Chicken Fajitas that’s sure to become a family favorite. This dish is all about quick family dinners, easy pasta recipes, and 30-minute meals that will make your weeknight dinner ideas a breeze. Whether you’re a busy mom or just someone who loves a good meal without the fuss, this recipe is for you!
Why You’ll Love This Recipe
- Ready in just 30 minutes—perfect for busy weeknights
- Packed with bold, authentic Mexican flavors
- Customizable to suit your family’s tastes
- Healthy and satisfying
- Great for meal prep
Ingredients
Here’s what you’ll need to make this delicious Chicken Fajitas recipe:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this mouthwatering dish:
Step 1: Marinate the Chicken
In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, salt, and pepper. Add the chicken breasts and toss to coat. Let it marinate for at least 15 minutes, or up to 2 hours in the fridge.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Transfer the chicken to a plate and cover with foil to keep warm.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onions and bell peppers. Cook for 5-7 minutes, or until they’re tender-crisp. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
Step 4: Combine and Serve
Return the chicken to the skillet and stir to combine with the vegetables. Cook for 1-2 minutes to allow the flavors to meld together. Serve hot with warm flour or corn tortillas, along with your favorite toppings like avocado, sour cream, and salsa.
Pro Tips for Making the Recipe
Here are some tips to take your Chicken Fajitas to the next level:
- For extra tender chicken, let it marinate for at least 30 minutes before cooking.
- Use a cast-iron skillet for the best sear on the chicken and vegetables.
- Add a splash of beer or broth to the skillet while cooking the vegetables for added flavor.
- Let everyone assemble their own fajitas at the table for a fun, interactive meal.
How to Serve
Chicken Fajitas are incredibly versatile, so feel free to get creative with your toppings and sides! Here are some ideas:
- Warm flour or corn tortillas
- Avocado or guacamole
- Sour cream or Greek yogurt
- Salsa or hot sauce
- Shredded cheese
- Cilantro
- Spanish rice or beans
Make Ahead and Storage
One of the best things about this recipe is how well it works for meal prep. Here’s how to make it ahead and store leftovers:
- Make Ahead: Marinate the chicken and slice the vegetables up to a day in advance. Store them separately in the fridge until you’re ready to cook.
- Storage: Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or microwave until warmed through.
- Freezing: Cooked chicken and vegetables can be frozen for up to 2 months. Thaw overnight in the fridge and reheat as needed.
There you have it—a delicious, authentic Chicken Fajitas recipe that’s perfect for quick family dinners and weeknight meals. Whether you’re a fan of spicy flavors or prefer something milder, this dish is sure to please even the pickiest eaters. Don’t forget to pair it with some easy sides, like homemade cheesy breadsticks or Cheddar Bay biscuits, for a complete meal. And if you’re looking for a sweet treat to finish off the night, give these cinnamon sugar banana chips a try!
Simple Fried Rice
Ingredients
Base Ingredients
- 2 cups cooked rice (preferably leftover) day-old rice works best
- 1 tablespoon vegetable oil
- 1 cup frozen peas and carrots
- 2 eggs eggs
- 2 teaspoons soy sauce
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the frozen peas and carrots and stir-fry for 2-3 minutes until thawed.
- Push the vegetables to one side of the pan. Crack in the eggs and scramble them until cooked through, then mix with the vegetables.
- Add the leftover rice to the pan, breaking up any clumps with a spatula. Stir-fry for 5-7 minutes, ensuring the rice is well combined with the vegetables and eggs.
- Add the soy sauce and stir-fry for another 1-2 minutes to coat the rice evenly.