Description
A flavorful and easy make-ahead chicken fajitas recipe perfect for serving a large group. Marinate chicken and vegetables overnight, then quickly cook and serve with warm tortillas and your favorite toppings.
Ingredients
3 pounds boneless, skinless chicken breasts, thinly sliced
3 large bell peppers (red, yellow, and green), thinly sliced
2 large yellow onions, thinly sliced
1/4 cup olive oil
1/4 cup fresh lime juice
4 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
16 small flour tortillas
1 cup fresh cilantro leaves, chopped
1 cup shredded cheddar cheese
1 cup sour cream
1 cup salsa
Instructions
In a large bowl, combine olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to create the marinade.
Add the thinly sliced chicken breasts to the marinade and toss to coat evenly.
Add the sliced bell peppers and onions to the bowl and mix gently with the chicken and marinade.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours or overnight to allow flavors to develop.
When ready to cook, preheat a large skillet or grill pan over medium-high heat.
Remove the chicken and vegetables from the marinade, letting excess drip off.
Cook the chicken and vegetables in batches for about 5-7 minutes per batch, stirring occasionally, until the chicken is cooked through and vegetables are tender-crisp.
Warm the flour tortillas in a dry skillet or wrapped in foil in the oven.
Serve the cooked chicken and vegetables on warm tortillas topped with chopped cilantro, shredded cheddar cheese, sour cream, and salsa as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes