A seat for everyone
Fast Chicken Fajitas
A flavorful feast!
This flavorful dinner cooks up quickly and can be easily doubled or tripled for a crowd. If you don’t have time to marinate the meat, cook it immediately and it will still be delicious.
Gather your favorites
Ingredients
- 4 tbsp vegetable oil, divided
- 2 tbsp lemon juice
- 1-1/2 tsp seasoned salt
- 1-1/2 tsp dried oregano
- 1-1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1/2 medium red bell pepper, julienned
- 1/2 medium bell pepper, julienned
- 1/2 cup sliced onion
- 6 flour tortillas (8 inches), warmed
- Suggested toppings: shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream
Something delicious starts here
Directions
- In a large bowl or gallon zip-top bag, combine 2 tbsp oil, lemon juice and seasonings; add sliced chicken. Stir or shake to coat; cover. Refrigerate 1-4 hours.
- In a large cast-iron or other heavy skillet, sauté peppers and onions in remaining 2 tbsp oil until crisp-tender. Remove and keep warm.
- Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
- Serve with warm tortillas and desired toppings.