Fajitas de Pollo
4 servings
These sizzling fajitas de pollo are made with marinated chicken strips, colorful bell peppers, and onions. This easy-to-follow recipe results in tender, seasoned chicken ready to be served in warm tortillas!
Equipment
- 1 large cast-iron skillet
Ingredients
- 2 large chicken breast (cut into strips, about ¼ to ½ inch thick)
- 1 medium red bell pepper (cut into strips)
- 1 medium yellow bell pepper (cut into strips)
- 1 medium green bell pepper (cut into strips)
- 1 medium onion (sliced)
- 1 ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon chili powder (or paprika)
- 1 lime (juiced)
- olive oil (as needed)
- salt & pepper (to taste)
Instructions
- Place the chicken in a large mixing bowl and add all the spices, salt, lime juice, and 2 tablespoons of oil.
- Mix well to coat the chicken strips on all sides. Cover the bowl and place it in the fridge for 20-30 minutes.
- In a large cast iron skillet or cooking pan add 3 tablespoons of oil and heat over medium-high heat.
- Add the bell peppers and saute for 5-6 minutes or until slightly charred and tender. Season with salt and pepper, then transfer to a plate.
- Add the onion to the pan and sauté for about 2-3 minutes or until slightly tender.
- Remove onions from the pan and place them on the plate with peppers.
- Lightly wipe the pan with a paper towel and add 2 more tablespoons of oil.
- Add chicken and cook for 6-7 minutes or until the chicken is nicely cooked through and browned. This will depend on the thickness of your fajitas.
- Return the vegetables to the pan with the cooked chicken and cook everything together for an additional 1-2 minutes to allow the flavors to meld.
- Adjust seasonings to taste and serve fajitas de pollo immediately with your favorite sides.
Notes
- Allow chicken to marinate for at least 15 minutes or even better, overnight.
- The reason I cook the peppers and onions separately is that this allows for better control over the doneness of the vegetables and prevents them from overcooking.
- Make sure to use a large pan for cooking your fajitas. If you’re cooking for a large family or a crowd, cook the chicken and vegetables in batches if necessary to allow the ingredients to cook evenly and avoid steaming instead of searing.
Nutrition Information
Serving: 1 serving | Calories: 358kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 436mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 125mg | Calcium: 31mg | Iron: 1mg