Jalapeño chiles give this easy chicken fajita recipe an extra kick. Feel free to scale up the amount of chiles depending on your comfort level.
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1/4 cup vegetable oil, divided
3 medium cloves garlic, minced
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breast, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
1 jalapeño, sliced
Fresh cracked black pepper
Flour or corn tortillas, for serving
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro, salsa or chopped tomatoes, for serving (optional)
How to Make It
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
Heat a large skillet over medium-high heat. Add the remaining tablespoon of oil and stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and jalapeño and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
Stir in the spice mixture and cook for another 2 minutes or until everything is combined well and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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