Fajita chicken strips are a vibrant and flavorful dish that brings the sizzling tastes of Tex-Mex cuisine right to your kitchen. Whether you’re planning a quick weeknight dinner or preparing for a festive gathering, this recipe is sure to impress with its perfectly seasoned, juicy chicken strips paired with colorful sautéed bell peppers and onions.
The bold spices and fresh ingredients come together to create a mouthwatering experience that’s both satisfying and easy to make. Plus, fajitas are incredibly versatile—you can customize toppings and sides to suit your preferences!
In this detailed recipe, I’ll guide you through every step to achieve tender, flavorful chicken fajita strips that can be served with warm tortillas, rice, or even a fresh salad. If you love dishes that are quick to prepare yet rich in flavor, this fajita chicken strips recipe will become a staple in your culinary repertoire.
Why You’ll Love This Recipe
This fajita chicken strips recipe stands out for several reasons. First, it uses a simple marinade that infuses the chicken with a perfect balance of smoky, spicy, and tangy flavors.
The quick cooking method ensures the chicken remains juicy and tender, which is essential for fajitas.
Another reason to love this recipe is its adaptability. Whether you prefer classic fajitas with tortillas or want to try a low-carb option with lettuce wraps, this dish works beautifully.
The vibrant colors from bell peppers and onions not only make it visually appealing but also add a fresh crunch and sweetness that complements the savory chicken perfectly.
Lastly, this recipe is approachable for cooks of all skill levels and requires minimal ingredients and time, making it perfect for busy weeknights or casual entertaining.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, sliced
- Flour or corn tortillas, for serving
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, guacamole, and salsa, for serving (optional)
Equipment
- Sharp chef’s knife for slicing chicken and vegetables
- Cutting board
- Mixing bowl for marinating chicken
- Large skillet or cast iron pan
- Tongs or spatula for stirring and flipping
- Measuring spoons
- Serving platter or plates
Instructions
- Prepare the chicken strips: Rinse and pat dry the chicken breasts. Slice them into thin, uniform strips about 1/2 inch wide to ensure even cooking.
- Make the marinade: In a mixing bowl, combine the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Whisk together until well blended.
- Marinate the chicken: Add the chicken strips to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to penetrate. For best results, marinate for 1-2 hours.
- Prepare the vegetables: While the chicken marinates, slice the bell peppers and onion into thin strips. Set aside.
- Cook the chicken: Heat a large skillet or cast iron pan over medium-high heat. Once hot, add the marinated chicken strips in a single layer (you may need to cook in batches to avoid overcrowding). Sear for about 3-4 minutes per side or until the chicken is cooked through and has a nice charred look. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same skillet, add a splash of olive oil if needed. Add the sliced onions and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp and brightly colored. Season with a pinch of salt and pepper.
- Combine and warm through: Return the cooked chicken strips to the pan with the vegetables. Toss everything together and cook for another 1-2 minutes to meld the flavors.
- Serve: Warm your tortillas in a separate pan or microwave. Spoon the chicken and vegetable mixture onto each tortilla. Garnish with fresh cilantro and add any desired toppings such as sour cream, guacamole, or salsa.
Tips & Variations
“For extra tenderness, pound the chicken breasts to an even thickness before slicing. This helps the strips cook evenly.”
- Vegetarian option: Swap the chicken for sliced portobello mushrooms or tofu strips and follow the same marinade and cooking steps.
- Spice level: Adjust cayenne pepper or add chopped jalapeños if you love more heat.
- Make it smoky: Incorporate a dash of chipotle powder or smoked sea salt for a deeper smoky flavor.
- Meal prep: This recipe stores beautifully in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Serve with rice: For a hearty meal, serve your fajita chicken strips over cilantro lime rice or Mexican rice.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 35 g |
| Fat | 12 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sodium | 450 mg |
Serving Suggestions
Fajita chicken strips are incredibly versatile, making them a perfect centerpiece for a variety of meals.
- Wrap the chicken and veggies in warm flour or corn tortillas with your favorite toppings like shredded cheese, sour cream, and fresh salsa.
- Serve over a bed of cilantro lime brown rice for a filling and nutritious bowl.
- Use as a protein-packed topping for a veggie rice bowl with avocado, beans, and fresh greens.
- Create a fresh fajita salad by tossing the strips and sautéed peppers with mixed greens, cherry tomatoes, and a tangy lime dressing.
- For a fun twist, try stuffing the chicken strips into a grilled sandwich with cheese and sautéed onions for a melty Mexican-inspired delight.
Conclusion
This fajita chicken strips recipe is a fantastic way to bring bold Tex-Mex flavors to your table with ease and confidence. Its simple yet effective marinade, quick cooking time, and vibrant vegetables create a dish that’s both healthy and indulgent.
Whether you’re cooking for your family or entertaining friends, these fajitas will satisfy cravings and impress with their delicious taste and colorful presentation.
By following this recipe, you’re guaranteed tender, juicy chicken strips bursting with spices and complemented perfectly by sweet, crisp peppers and onions. Don’t forget to experiment with toppings and sides to tailor the dish to your preferences.
If you enjoyed this recipe, feel free to explore more delicious ideas such as Chinese Vegetarian Nasi Lemak or hearty options like chicken rice and vegetable soup. Happy cooking!
📖 Recipe Card: Fajita Chicken Strips
Description: Tender chicken strips seasoned with classic fajita spices, perfect for wraps or bowls. Quick and flavorful, this recipe is ideal for a weeknight dinner.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
Instructions
- In a bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Toss chicken strips with olive oil and spice mixture until evenly coated.
- Heat a large skillet over medium-high heat.
- Add chicken strips and cook for 5-6 minutes until browned and cooked through.
- Remove chicken from skillet and set aside.
- Add sliced bell peppers and onion to the skillet and sauté for 3-4 minutes until tender-crisp.
- Return chicken to the skillet, mix with vegetables, and cook for another minute.
- Squeeze lime juice over the mixture and stir well before serving.
Nutrition: Calories: 280 kcal | Protein: 35 g | Fat: 10 g | Carbs: 8 g
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