Chicken Fajitas
These simple, homemade, delicious chicken fajitas were marinated overnight for optimal flavor. I also get the best flavor cooking the chicken and vegetables on an outdoor grill. I serve mine topped with grilled onions and green pepper. Don't forget the Pico de Gallo!
Servings 4 people
Calories 485kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup olive oil
- 1 1/2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp white sugar
- 1 1/2 tbsp Worcestershire sauce
- 2 garlic cloves minced
- 2 tbsp fresh lime juice
- 1 green pepper thinly sliced
- 1 onion thinly sliced
Instructions
- In a zip lock bag combine olive oil, chili power, ground cumin, crushed red pepper flakes, salt, pepper, white sugar, Worcestershire sauce, minced garlic, and fresh lime juice
- Add chicken breasts to marinade. Let marinate in the fridge at least 4 hours, preferably overnight
- Preheat skillet or outdoor grill to medium heat. If using skillet, add 1 tbsp olive oil to pan. Remove chicken from marinade and cook about 7-8 minutes per side until golden brown. Meanwhile cook sliced green peppers and onions for 8 minutes or until soft.
- Allow cooked chicken to rest about 5 minutes then slice into strips. Serve chicken, onion, and green peppers over tortillas. Add toppings of choice