Easy Chicken Fajitas
This recipe layers juicy, spice‑seasoned chicken and sizzling peppers and onions in warm tortillas for a quick and flavor‑packed Tex‑Mex meal everyone can customize.
Servings: 4 wraps
Ingredients
- 1 whole onion I used a yellow onion but any works
- 8 mini bell peppers or 1-2 regular ones
- 4 chicken thighs boneless, skinless, but you can also use chicken breast
- salt to taste
- ¼ teaspoon pepper
- ½ tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon chipotle chili powder or any chili/fajita seasoning making sure it's unsalted. If it contains salt, leave out the salt here.
- 1.5 tablespoons olive oil
- 4 6-inch flour tortillas or corn
Additional Toppings
- 2 tablespoons sour cream to preference
- parsley or cilantro optional
Instructions
- Preheat the oven to 425F.
- Cutting Onions: To start, cut off the top and bottom ends of the onion using a sharp knife. Then, cut the onion in half lengthwise. Place one half of the onion flat side down and make vertical cuts across the onion making thin slices. Repeat this step for the other half.
- Wash and dry the mini bell peppers (or 1-2 big bell peppers) and remove the stem off of each one making sure to clean out the seeds as well.
- Cut the peppers in half and cut each one into thin slices.
- NOTE: Try to select multicolored peppers. Peppers of different colors have great eye appeal, but they also provide different flavors, vitamins and phytonutrients. I like to purchase the bag of the mini bell peppers as it has a few different colors' of peppers inside.
- Line a baking sheet with parchment paper and place the sliced onions and peppers on it.
- On a separate cutting board for meat, cut each chicken thigh into thin (equal) strips. You want to use a different board for chicken to prevent cross-contamination when prepping meats vs. veggies.
- Place the chicken on the baking sheet with the veggies. Season it all with salt, pepper, paprika, garlic powder, and chipotle chili powder.
- Add the olive oil and massage the chicken with the veggies well.
- Once the chicken and veggies have been mixed well, distribute them evenly making sure you have one even layer. This will ensure the chicken is not overlapping one another and it all gets golden and bakes evenly.
- Bake at 425F for 30-35 minutes or until golden, caramelized, and fully cooked.
To Assemble
- Heat up a separate pan on the stove. Add one tortilla at a time and heat it up on each side until it has golden bubbles on it.
- NOTE: if you have a gas stove, you can char the tortillas directly on it and use tongs to flip over.
- When the tortillas have been charred on each side, you are ready to assemble the chicken fajitas and add any toppings of choice.
- Add some of the chicken fajita onto each taco, drizzle with sour cream, garnish with parsley (or cilantro) and enjoy!
Notes
Please note that these Nutrition facts are not an accurate representation. If you want to be concise with these values, enter all of the ingredients and brands into an app such as My Fitness Pal.
Calories and macros will depend on the ingredients and brands you use. Feel free to adjust (or reduce) the amounts based on your lifestyle.
Nutrition
Calories: 403kcal | Carbohydrates: 17g | Protein: 21g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 313mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg
