Chicken Fajitas with the super marinade
Chicken fajitas are a go-to dinner that’s quick, easy, and full of flavor. The chicken is marinated, then cooked with bell peppers and onions until everything is golden and tender. Pile it into tortillas and top with salsa, cheese, or sour cream — whatever you love most.
Ingredients
Fajita Marinade
- ¼ cup olive oil as the flavorful base of the marinade
- ¼ cup fresh lime juice squeezed from 2 limes for brightness
- 2 tablespoons low sodium soy sauce to add savory depth
- 1 tablespoon Worcestershire sauce for richness and umami
- 1 teaspoon brown sugar to balance the acidity with a hint of sweetness
- 1 teaspoon ground cumin for warm earthy flavor
- 4 cloves garlic minced for bold, aromatic depth
- 1 small jalapeño or ½ of a large one finely chopped with ribs and seeds removed
- ½ teaspoon salt to season the mixture
- ½ teaspoon black pepper for a mild kick
- ⅛ teaspoon crushed red pepper flakes optional - adjust for your preferred spice level
Chicken Fajitas
- 1½ pounds boneless skinless chicken breast, cut into ½-inch thick strips for quick, even cooking
- 2 teaspoons olive oil to sauté the chicken and vegetables
- 1 small red onion thinly sliced for a pop of color and mild sharpness
- 1 red bell pepper thinly sliced for sweetness
- 1 yellow bell pepper thinly sliced to add brightness and balance
For Serving - choose your favorite toppings
- 12 small flour tortillas warmed and ready for serving
- sliced avocado or guacamole optional for creaminess
- pico de gallo or salsa optional for fresh, zesty flavor
- chopped fresh cilantro optional for a bright herbal note
- sour cream optional for cool, tangy contrast
- lime wedges optional for squeezing over just before serving
Instructions
- Combine all marinade ingredients in a large zip-top bag or shallow dish. Seal the bag or whisk to mix thoroughly.
- Add the sliced chicken strips and toss to coat evenly with the marinade. Refrigerate for 30-60 minutes.
- After marinating, heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet. Discard the used marinade.
- Cook the chicken for about 4 minutes, flipping once the underside is browned. It won't be fully cooked yet.
- Add the sliced bell peppers and onions to the skillet. Continue cooking for 5-8 more minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Warm the tortillas and serve with the chicken, peppers, and onions. Add your favorite toppings and enjoy.