Description
These delicious chicken fajitas are made with marinated chicken strips and colorful bell peppers, perfect for a quick weeknight dinner.
Ingredients
Scale
- 3 large boneless, skinless chicken breasts
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1 green pepper
- 1 small onion
- 3 T fresh-squeezed lime juice
- 6 T olive oil
- 1 T Kalyn’s Taco Seasoning
- 1 tsp. salt (or less, to taste)
- low-carb tortillas for serving (optional)
- fresh lime pieces to squeeze on at the table (optional)
Instructions
- Trim chicken breasts so they’re an even thickness. (I use those scraps to make homemade chicken stock.)
- Then cut the chicken breasts lengthwise into about 4 strips.
- Cut those strips again lengthwise and then crosswise until you have thin strips of chicken about the same length as your pepper strips will be.
- Mix lime juice, olive oil, taco seasoning or fajita seasoning, and a little salt to make the marinade.
- Put chicken strips into a Ziploc bag, add slightly over half the marinade, and marinate chicken in the fridge for 4 – 8 hours (or as long as you can manage.)
- When you’re ready to cook, preheat oven to 425F/220C. Put the sheet pan into the oven while it heats, so the pan will be hot when you put the chicken on.
- While the oven heats, cut bell peppers and onions into strips and toss with the remaining marinade.
- Arrange the chicken on the hot sheet pan and bake 8 minutes.
- Remove chicken from the oven. (Some chicken will release water when it bakes; if that happens for you, just tip the pan to drain off the water or blot sheet pan with paper towels.)
- Tuck the pepper and onions strips between the chicken pieces, trying to have ingredients arranged in a single layer as much as possible.
- Put sheet pan back into the oven and bake about 15 minutes more (or until chicken tests close to 165F/75C and peppers are done to your liking. If you’re planning to broil for more browning, this cooking time can be a few minutes less.)
- If desired, turn oven to broil and broil the fajitas for 4-5 minutes, or until lightly browned.
- Serve the chicken fajitas inside low-carb tortillas or just on a plate, but please don’t skip the squeeze of fresh lime added at the table!
Notes
- Marinate chicken for a longer time for more flavor.
- Use fresh vegetables for a better taste.
- Serve with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg