Chicken Breast: Boneless skinless chicken breasts are lean and make excellent fajitas.I like to add red pepper flakes as well for additional spice. Fajita Marinade: For the fajita seasoning we’re using a delicious marinade made with olive oil, lime juice, soy sauce, Worcestershire sauce, brown sugar, cumin, fresh garlic, a jalapeño pepper, salt and pepper.Remove the veggies to a plate and cook the remaining veggies the same way.Here’s what you’ll need to make this easy dinner recipe: You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Let the veggies begin to sizzle and toss as necessary. FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers.Cooke the remaining chicken the same way. Remove the chicken from the panand allow to rest for several minutes. If the pan becomes too hot, reduce the heat to medium-high. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes.Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking. Let marinate covered in the refrigerator for 4-6 hours. Use a whisk to combine before adding the jalapeño slices and the chicken breast. MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper.It just does it’s thing and doesn’t even leave a trace.
If you aren’t a fan of pineapple and are wondering if you can taste it in the chicken once it’s cooked, the answer is no. I’m not too comfortable with some of the stuff that’s labeled as ‘meat or poultry tenderizer.’ Not sure what’s in it because they almost never label those kinds of things. Pineapple juice goes the same thing here, and it’s a natural ingredient. Store-bought fajitas seasonings usually contain enzymes that help tenderize and break down the chicken, so you’re left with tender chicken in every bite. Pineapple juice, the good stuff that has no added sugars is what you’re looking for here. You might be wondering why I use pineapple juice to flavor the fajitas. What you’ll need for the chicken fajitas marinade: I’ve just added a couple of additional components that pair well with chicken. The ingredients for my chicken fajitas are very similar to the ones I use for the steak version. You can serve the fajitas over a salad or on top of quinoa if you decide to meal prep them for the week. This also works well for meal prepping because unlike a lot of meal prep recipes, chicken fajitas actually taste better as they sit. I always like to marinade a ton of chicken for my fajitas because we turn the leftovers into Chipotle-style burrito bowls for lunch the next day. This recipe makes a ton of chicken fajitas! Enough to feed 6-8 people and you can certainly cut the recipe ingredients in half if you don’t want to have so much around. Trust me! These are some of the best chicken fajitas you’ll ever have and I wouldn’t say that if I didn’t mean it. Unlike the seasonings packets which you just pretty much dump onto chicken breasts, and toss it into a pan, we’ll be allowing the marinade to really soak into the chicken so that it’s flavors everything perfectly. My recipe for homemade chicken fajitas starts with the chicken marinade.
#BEST CHICKEN FAJITAS HOW TO#
If you’ve made and loved my steak fajitas (the way sooo many people have,) you’re going to love today’s chicken version! How to make the best chicken fajitas: When you make your own homemade chicken fajitas marinade, the chicken is a billion times more flavorful, and you get to control the heat level too. Mainly because it was chicken, peppers, and onions stuffed into warm tortillas and the topping possibilities were endless! My mom made them the way most people do, with a simple seasoning packet and for years, I made homemade chicken fajitas the same way, but that’s certainly not the case anymore!
I first shared my steak fajitas recipe over two years ago, and now I’m happy to say I’m bringing a version to you today that’s been tweaked a bit so that the flavors work better with chicken.Ĭhicken fajitas were my favorite thing my mom made growing up. I can’t believe it took been two years since I last shared a fajita recipe with you.
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