Best Chicken Fajitas Ever (Print Version)
# Ingredients:
→ For the fajitas
01 -
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
02 -
Salt, to taste
03 -
2 tablespoons canola or extra virgin olive oil
04 -
1 large onion, sliced lengthwise into 1/4-inch strips
05 -
3 bell peppers (various colors), sliced into 1/4-inch strips
→ For the marinade
06 -
1/4 cup chopped fresh cilantro
07 -
1/2 jalapeño pepper, seeded and minced
08 -
1 clove garlic, minced
09 -
3 tablespoons extra virgin olive oil
10 -
2 tablespoons lime juice
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon ground cumin
13 -
1/2 teaspoon chili powder
→ For serving
14 -
8 to 12 flour tortillas
15 -
Homemade or store-bought salsa
16 -
Sliced avocado or guacamole
17 -
Sour cream
18 -
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
# Instructions:
01 -
Halve large chicken breasts horizontally to achieve a thickness of 1/2-inch to 3/4-inch.
02 -
Mix marinade ingredients in a container. Add chicken, coat evenly, cover, and marinate for 30 minutes at room temperature or up to 8 hours in the fridge.
03 -
Remove chicken from marinade, wipe off excess, and sprinkle with salt.
04 -
Heat 1 tablespoon oil in a cast iron pan on high. Once smoking, cook chicken without disturbing for 2-3 minutes per side until well seared. Work in batches as needed.
05 -
Remove seared chicken to a cutting board, cover with foil, and rest for 5 minutes. Test for doneness as needed and return to pan briefly if required.
06 -
Add 1 tablespoon oil to the pan, heat on high, and sauté onions and peppers. Scrape browned chicken bits, coat vegetables, and cook undisturbed for 2 minutes. Stir and cook for another 2 minutes.
07 -
Slice chicken against the grain into strips. Serve immediately with peppers, onions, warm tortillas, and sides like salsa, guacamole, shredded cheese, or dressed iceberg lettuce.
# Notes:
01 -
Marinate the chicken while prepping onions and peppers to save time.