Apply to the University of Wyoming apply now

Global Resource Navigation

Visit Campus
Download UW Viewbook
Give to UW

Chicken Fajitas

Chicken Fajitas

Course: Main Course
Cuisine: Mexican
Keyword: chicken, fajita, vegetables
Servings: 4 servings
Calories: 250kcal

Ingredients

  • 2 large chicken breasts
  • 1/4 tsp salt divided in half
  • 2 large bell peppers
  • 1 large yellow onion 1/2 sliced, 1/2 diced
  • 1 tbsp avocado oil olive oil, or canola oil works
  • 1/2 bunch cilantro
  • 2 medium limes sliced into wedges
  • 12 medium whole wheat tortillas

Fajita Seasoning

  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne

Instructions

  • Place chicken breasts in a gallon size plastic bag and, using a meat tenderizer, pound the chicken breasts until they are thin.
  • Sprinkle ⅛ tsp of salt over each chicken breast. Place them in the fridge for 30 minutes.
  • In the meantime, slice bell peppers and onions. Set aside.
  • In a small bowl, combine chili, cumin, garlic, onion, paprika, black pepper, and cayenne. Mix, then set seasoning aside.
  • In another bowl, combine diced onions and chopped cilantro. Mix and place in fridge.
  • After thirty minutes, get chicken out of fridge and pat it dry. Preheat your skillet over medium heat.
  • Season chicken breasts on both sides with ⅔ of the seasoning mix.
  • Add oil to skillet, then add chicken breasts. Cook one side for 8 minutes, then other side for 4 minutes.
  • Remove chicken from skillet and set aside. (The chicken is done when the internal temperature reaches 165 degrees F.)
  • Take a paper towel and wipe off most of grease from skillet. Leave just a bit of oil on skillet to cook vegetables.
  • Return skillet to stove, add onions, and cook for about 10 minutes.
  • While onions cook, slice chicken breasts into cubes. Set aside.
  • Once onions start to caramelize, add bell peppers and rest of seasoning mix, and cook for another 10 minutes.
  • While fajita veggies continue to cook, warm up tortillas if desired in a separate skillet. Set aside.
  • When veggies are cooked, turn off heat and begin assembling fajitas. In tortillas, add a layer of chicken, fajita veggies, and onion/cilantro mix. Add a squeeze of lime over fajitas before eating.

Notes

Chicken Fajitas Nutrition Label
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Follow UW Nutrition and Food Safety

Feel free to use and share this content, but please do so under the conditions of our Rules of Use. Thank You.

For more information, contact a University of Wyoming Nutrition and Food Safety Educator at nfs@uwyo.edu or Ask an Expert.

Appetite for Knowledge - Read!

Have a Question?

Contact Our Experts

Email: nfs@uwyo.edu

Extension Educators:
Shelley Balls – (307) 885-3132
Denise Smith – (307) 334-3534
Vicki Hayman – (307) 746-3531

University of Wyoming | College of Agriculture and Natural Resources | Extension

Subscribe to UW Nutrition and Food Safety Newletters

Loading

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

1000 E. University Ave. Laramie, WY 82071
UW Operators (307) 766-1121 | Contact Us | Download Adobe Reader

Twitter Icon Youtube Icon Instagram Icon Facebook Icon