Chicken Fajitas Recipe

Name: Chicken Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Boneless, Skinless Chicken Breasts; 3-58 ounces, weight Packet Of Sazon Goya, Annato Y Culantro; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Green Pepper, Medium-large, Sliced; 1 whole Onion (large), Sliced; 4 cloves Garlic, Minced; 1 whole Jalapeno, Small Diced; 1 teaspoon Chili Powder; 2 teaspoons Ground Cumin; 15 ounces, weight Diced Tomatoes; 4 dashes Chipotle Tabasco, To Taste; Salt And Pepper, to taste; 12 whole Corn Or Flour Tortillas, Soft Taco Size

Servings: persons

1- 1/4 pound Boneless, Skinless Chicken Breasts
3-58 ounces, weight Packet Of Sazon Goya, Annato Y Culantro
1 Tablespoon Extra Virgin Olive Oil
1 whole Green Pepper, Medium-large, Sliced
1 whole Onion (large), Sliced
4 cloves Garlic, Minced
1 whole Jalapeno, Small Diced
1 teaspoon Chili Powder
2 teaspoons Ground Cumin
15 ounces, weight Diced Tomatoes
4 dashes Chipotle Tabasco, To Taste
Salt And Pepper, to taste
12 whole Corn Or Flour Tortillas, Soft Taco Size

1
* Note: You will also need cooking spray.
2
-Cut chicken breasts into small strips, 1/4 to 1/2 wide.
3
Season with salt and pepper and Sazon.
4
Slice and dice vegetables.
5
-Heat a large skillet on Medium-High.
6
Add 1 Tablespoon of olive oil.
7
-When olive oil is warm, add chicken strips.
8
When chicken strips have browned, remove from pan.
9
-Lower heat to medium or medium-low.
10
Allow juices to reduce until they become fond (brown deliciousness on bottom of pan) this will take 10 seconds or less.
11
-Spray skillet generously with cooking spray.
12
Add sliced green pepper and onion.
13
Season with salt and pepper.
14
Cook until peppers are soft and onions are near translucent
15
-Add garlic and jalapeno.
16
Spray with cooking spray.
17
-Add chili powder and cumin.
18
Cook 1 minute or until garlic becomes fragrant.
19
-Add diced tomatoes.
20
Stir vegetables and simmer at least 5 minutes.
21
Add dashes of Tobasco to taste.
22
Stir.
23
-Taste and check seasoning.
24
Adjust accordingly.
25
-Add browned chicken strips back into the skillet and combine chicken and vegetables.
26
-Simmer until liquid is reduced in volume by half.
27
-Toast tortillas in a hot, clean skillet before serving.
28
Place chicken and veggies in your tortilla and garnish with your favorite fajita garnishes (sour cream, salsa, cheese, pico de gallo, etc).

1217

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/4 pound Boneless, Skinless Chicken Breasts, 3-58 ounces, weight Packet Of Sazon Goya, Annato Y Culantro, 1 Tablespoon Extra Virgin Olive Oil, 1 whole Green Pepper, Medium-large, Sliced, and more.

Yes, Chicken Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions