Flavorful Chicken Fajitas
Total TimePrep: 20 min. + marinating Cook: 10 min.
Love this recipe, been using it for years. More recently, in an attempt to increase our vegetable consumption, I add a couple of zucchini squash, sliced in 4-5" long spears, which I cook with the onions and peppers. Makes a great and healthy addition.
A family favorite!
What I love about this recipe is that you probably have everything in your pantry. We make this at least once a week. I live with 2 20 something guys and they LOVE fajita bar night. I cook the chicken first and then the veggies after so it picks up all that good chicken flavor. I serve it 'bar' style, I cut up tomatoes, avocado, lettuce, shredded cheese, guac, salsa, sour cream, etc and let everyone build their own fajita. This marinade is also excellent with shrimp. It is so good I have started putting all of the spices into baggies, and then when I want to make the fajitas I just have to add the oil and lemon juice and go. 10/10 highly recommend
Tried this as a change from our old style of fajitas. We happened to have all the ingredients on the shelf at home. Really great taste and fairly easy to make. Definitely will be having this dish again soon!
Excellent! I made it last week, chicken and beef, and even the leftovers were tasty. We’re having it again tonight. This will be on the menu several times a month. I’m going to make up a big supply of the spices, to save time.
Very flavorful and would definitely make again. We prefer less chili spice (we prefer a milder taste) so I cut the chili powder in half (1/4 tsp) and left out the optional red pepper. It was perfect!
Delicious and so easy! May need to add to our weekly rotation.
I cheat like hell out of sheer laziness and cut the prep time in half, and this is still a hit with the whole family. Rather than slicing and cooking chicken, peppers, and onions, I use Trader Joe’s 12oz grilled chicken strips from the refrigerated section and a bag of their frozen Fire Roasted Peppers & Onions. I just cut the chicken strips into smaller strips to make them fit better in the tortilla and marinate them exactly as in the recipe. When the chicken is done marinating, I just heat up the peppers n onions for about 10 minutes and then dump in the chicken to get it warm and it’s done and delicious. I also use Trader Joe’s whole wheat low-carb tortillas that work and taste great in this recipe while saving some calories. Doing it this way, total prep and cook time is about 20 minutes, but if you don’t tell anyone they’ll think you actually worked hard making it. I love cheating.
My across-the-street neighbor and her niece made these fajitas for dinner 2 nights ago and were kind enough to invite me to have some with them! They followed the recipe EXACTLY and, I must say, I would not change a thing. The level of heat was perfect for me .... the chicken was tender and flavorful and the peppers just the right amount of "crunch". They reminded me of the chicken fajitas I used to get at Planet Hollywood when I visited Atlantic City, NJ. If you haven't tried this recipe...... I suggest you try it. It will become your new "go to" fajita recipe. Perhaps make them with shrimp instead of chicken next time!!
I've made this recipe twice since the August issue of TOH came out. WONDERFUL. I always order Fajitas when at Mexican restaurants because I can't have rice and beans. NEVER thought I could make these at home! This recipe is a keeper. VFE