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Skillet filled with chicken fajitas with beers and flour tortillas on the side.
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5 from 4 votes

Chicken Fajitas

Chicken Fajitas are a quick and easy weeknight meal the entire family will love. They are flavored with pineapple and lime juice and a blend of seasonings. Served sizzling hot with a colorful blend of grilled bell peppers and onions. Load into soft flour tortillas and top with some authentic guacmaole for a classic Tex Mex meal.
Prep Time15 mins
Cook Time25 mins
Marinade Time3 hrs
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: Tex Mex
Diet: Gluten Free
Servings: 4
Calories: 455kcal
Author: Serene

Ingredients

  • 3 lbs chicken breast boneless, skinless

Fajita Marinade

  • ½ cup pineapple juice
  • 3 tbsp lime juice freshly squeezed
  • ¼ cup extra virgin olive oil
  • 3 tbsp soy sauce
  • 6 cloves garlic minced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp ground cumin
  • ½ tsp dried oregano
  • 3 bell peppers de-seeded, thinly sliced
  • 1 white onion thinly sliced

Instructions

  • Prepare Marinade: In a large measuring cup combine the ingredients needed for the fajita marinade. Reserve 2 tbsp of the marinade for the vegetables. Set aside. 
  • Prepare Chicken: Clean up the meat being used, remove any excess fat. 
  • Marinate Chicken: Place the meat in a large dish or a plastic bag and pour the marinade over the top, covering the meat. 
  • Seal and place in the refrigerator for 3-6 hours to marinate. 
  • Remove the chicken from the marinade. Discard the marinade. 
  • Cook Chicken: Preheat a cast iron skillet over medium heat with 1 tbsp of olive oil.
  • Pat the chicken dry and sprinkle both sides with salt and pepper. 
  • Place the chicken in the skillet (don’t crowd the pan, cook in batches if needed) and cook over medium heat for 4-5 minutes. Then turn over and continue cooking the other side for another 4-5 minutes. 
  • Depending on the thickness of the chicken, cooking time may vary. Always check the internal temperature of the chicken to ensure that it reaches 165℉. 
  • Rest Chicken: Once the chicken is done, remove the chicken to a plate to rest. 
  • Cook Vegetables: In the same skillet add the sliced bell pepper and onion.
  • Pour the reserved marinade over the top of the vegetables and cook for 5-7 minutes while stirring, until the vegetables are softened. Add salt and pepper as needed.
  • Serve: Slice the chicken across the grain. 
  • Serve the sliced chicken, cooked peppers and onion with soft flour tortillas. 

Video

Notes

  • Chicken: use skinless, boneless chicken breasts. Plan on 1/4 to 1/2 pound of chicken per person for serving size. If your chicken is really thick in some parts and not others, pound the chicken to a uniform thickness, this helps your chicken cook evenly.
  • Bell Peppers: use a variety of colors to create a beautiful dish.
  • Pineapple Juice: use canned 100% pineapple juice.
  • Lime Juice: use freshly squeezed juice.
  • Marinade Time: Don't let the meat marinate overnight. Due to the pineapple and lime juices in the marinade, the chicken will break down overnight and have a mushy texture when cooked.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 15g | Protein: 74g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1234mg | Potassium: 1572mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2907IU | Vitamin C: 128mg | Calcium: 47mg | Iron: 2mg