Description
This quick 10-minute fajitas marinade chicken is bursting with zesty Tex-Mex flavors. Juicy chicken and vibrant vegetables are coated in a tangy, smoky marinade for a healthy, crowd-pleasing weeknight or festive meal.
Ingredients
¼ cup olive oil
⅓ cup lime juice (freshly squeezed)
¼ cup water
1 teaspoon sugar
1 1/4 teaspoons paprika (smoked)
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, minced
1 tablespoon chopped onion (fresh or dried)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 sliced jalapeño
1 1/2 pounds skinless chicken breast, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
Warm tortillas (optional, for serving)
Instructions
Whisk marinade ingredients in a bowl: olive oil, lime juice, water, sugar, paprika, cumin, chili powder, garlic, onion, oregano, salt, and pepper.
Add chicken slices to a zip-top bag or bowl, pour marinade over chicken, and toss to coat.
Refrigerate for 10 minutes (minimum) while prepping vegetables.
Heat a skillet or grill pan over medium-high heat. Add sliced peppers and onions; sauté 5-7 minutes until softened and slightly charred.
Add marinated chicken to the pan and cook 5-8 minutes until browned and juices run clear, stirring occasionally.
Optionally fold in tortillas and cheese if serving as a wrap.
Notes
Marinate longer (up to overnight) for deeper flavor.
Substitute chicken with turkey breast or portobello mushrooms for dietary preferences.
Adjust jalapeño quantity or chili powder to control heat level.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main dish
- Method: Sauté/Grill
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg