Entree: United States – Texas – Fajitas de pollo (chicken fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken breasts, approx. 3 pieces
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1 large yellow onion, sliced (about 1 1/2 cups / 180 g)
- 2 bell peppers (1 red, 1 green), sliced (about 3 cups / 360 g)
- 8 small (6 in) flour tortillas, approx. 12 oz (340 g) total
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: 1/2 cup (120 ml) salsa or pico de gallo for serving

Instructions

1. Combine 2 tbsp (30 ml) vegetable oil, lime juice, garlic, salt, pepper, chili powder, cumin, and smoked paprika in a bowl; add chicken and turn to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
2. Heat a large heavy skillet or cast‑iron pan over medium‑high heat and add remaining 1 tbsp (15 ml) oil. Add sliced onion and bell peppers; cook, stirring, until softened and slightly charred, 6–8 minutes. Transfer to a plate and keep warm.
3. Increase heat to high; add marinated chicken to pan in a single layer and cook until well browned and cooked through, 4–5 minutes per side depending on thickness. Remove to a cutting board and let rest 3 minutes, then slice into strips.
4. Return peppers and onions to pan to reheat briefly with the chicken strips, toss to combine and adjust seasoning if needed.
5. Warm tortillas in a dry skillet or wrapped in foil in a low oven. Serve chicken and vegetables on tortillas, garnish with cilantro and lime wedges, and offer salsa or pico de gallo at the table.