Flavorful marinated chicken strips sautéed with peppers and onions, wrapped in warm flour tortillas and served with your favorite toppings for a classic Tex-Mex meal.
Nutrition
Provides lean protein from chicken with moderate carbohydrates from tortillas and beneficial vitamins from peppers and onions, though sodium content may be elevated from seasoned salt.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Chicken Fajitas
Taste of Home (Katie Bandurski)
6
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large bowl
Cast-iron skillet
Tongs
Knife
Cutting board
Instructions
In a large bowl, combine 2 tablespoons of oil, the lemon juice and all of the seasonings. Then add the chicken. Toss the mixture with a pair of tongs until the chicken pieces are evenly coated. Cover, and refrigerate the meat for at least one hour and up to four hours.
In a large cast-iron skillet, saute the peppers and onions in the remaining oil until crisp-tender. Remove from the pan and keep warm.
Drain the chicken and discard the marinade. In the same cast-iron skillet, cook chicken over medium-high heat for five to six minutes or until no longer pink. Return the pepper mixture to the pan and heat through.
Warm the tortillas, spoon the filling down the center and fold in half. Serve with your favorite toppings.
Chicken Fajitas
Taste of Home (Katie Bandurski)
6
servings
0
per serve
0
minutes
Flavorful marinated chicken strips sautéed with peppers and onions, wrapped in warm flour tortillas and served with your favorite toppings for a classic Tex-Mex meal.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large bowl
Cast-iron skillet
Tongs
Knife
Cutting board
Instructions
In a large bowl, combine 2 tablespoons of oil, the lemon juice and all of the seasonings. Then add the chicken. Toss the mixture with a pair of tongs until the chicken pieces are evenly coated. Cover, and refrigerate the meat for at least one hour and up to four hours.
In a large cast-iron skillet, saute the peppers and onions in the remaining oil until crisp-tender. Remove from the pan and keep warm.
Drain the chicken and discard the marinade. In the same cast-iron skillet, cook chicken over medium-high heat for five to six minutes or until no longer pink. Return the pepper mixture to the pan and heat through.
Warm the tortillas, spoon the filling down the center and fold in half. Serve with your favorite toppings.
Nutrition
Provides lean protein from chicken with moderate carbohydrates from tortillas and beneficial vitamins from peppers and onions, though sodium content may be elevated from seasoned salt.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
