Red Meat Allergy Friendly Classic Chicken Fajitas
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.8(17)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup fresh lime juice (from about 2 limes)
- 3 tbsp olive oil, divided
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the fajitas
- 1 ½ lb boneless, skinless chicken breasts, sliced into ½-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-moons
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 8 flour tortillas (8-inch)
For serving
- sour cream, for serving (optional)
- guacamole or sliced avocado, for serving (optional)
- salsa, for serving (optional)
- shredded cheddar cheese, for serving (optional)
- fresh cilantro, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, 2 tbsp of the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined.
- 2
Place the chicken strips in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours.
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